Creamy vegan roasted asparagus soup (nut free)
Isn’t it fun when food turns out deliciously creamy without the cream? Especially when said food is like a super blast of antioxidants. This soup isn’t especially pretty to look at, and yes, being soup it isn’t necessarily the most creative concoction on the planet, but it’s bursting with green goodness. Besides that, it’s so easy to make. A little chopping prep, a half hour or less of hands-off roasting time, then into the blender it goes.
My original intention was to include cashew cream, only I forgot to roast the cashews. In hindsight, I think my subconscious may have been giving me a little nudge over how many nuts I’ve been consuming lately. Because Little Monkey has decided that nuts rule. My heart nearly stopped when he managed to scavenge one…off the floor, table, counter, who knows…he’s a climber now and I can barely blink before he’s setting up the possibility of a major event, for better or worse, with proud, beaming looks that are at once so utterly mischievous and squishably kissable. I never would have guessed we could be ready for whole nuts–not for years yet–but apparently we are. One thing that has always been consistent, Little Monkey is a talented eater. Still, sticking to compromise “safe side” territory…we’re keeping to the softer crunchables, pecans and cashews.
Back to this soup. Recently I was reminded that soup’s fairly fail safe nature keeps it from the realms of stretching creativity. The creative part comes in, however, when one has a weekly goal of clearing out the fridge to the cleanest degree possible before the next “big shop”. This game is motivating, and slightly stressful…because how else will the fridge get cleaned? It is essential the shelves be as bare as possible to give them the weekly wipe without a tot stepping in to giggle over an impromptu food hurling session. This week, I had a surplus of asparagus left over from some recipes I’m excited about for Ancient Harvest. Also on hand, a quarter of a head of cauliflower, a stalk of celery, some parsley, a lemon, and garlic. I would gladly have included onions, but there aren’t any left until we hit the grocery store again. But this soup is charged with healthy vibes. It can take a whole lot more, or less. It’s an easygoing, accepting friend. Exactly what we need.
Roasted asparagus soup
- 2 pounds green asparagus, trimmed and cut into approximately 2-inch pieces
- 1 cup cauliflower florets
- 1 stalk celery, chopped
- 3 large cloves garlic, peeled
- 1 tablespoon olive oil
- 2 cups low-sodium vegetable broth
- 3 cups water
- 1 tablespoon lemon zest
- 1/4 cup fresh parsley
- 1 tablespoon fresh thyme
- Preheat oven to 450°F. Combine asparagus, cauliflower, celery, garlic and oil in a roasting pan; toss to blend. Roast 30 minutes, turning occasionally.
- In a high speed blender or food processor, combine roasted vegetables and remaining ingredients (in batches as needed) and puree until smooth. Transfer to a large stockpot or saucepan to heat before serving.