March 24, 2014 March 24, 2014/ Morgan
Some days only a simple meal will do. I do love fancy complicated dishes but don’t forget that I’m also a mother who is too dang busy to cook a lot of the time. I have to throw stuff together real fast but that doesn’t mean that I have to skimp out on health and flavors.
I’ve been getting asparagus on sale this week (I’m buying it compulsively because it’s so cheap!) so what better thing to do than throw together a soup that cooks in 20 minutes! It’s simple, creamy (but still vegan!) and super low calorie (you know, so you can eat doughnuts later!!)
Since it is very simple you can look at is like a primed canvas to build upon. Add extra vegetables, fresh herbs, different spices, or just leave it simple because simple doesn’t mean bland. Spring asparagus is so incredibly flavorful that you may not want to add a single thing!
- 2 lbs asparagus, wood ends trimmed off
- 2 cups chopped cauliflower
- 4 cups vegetable broth (low sodium is best!)
- 3 shallots or 1 small onion, minced
- 4 cloves garlic, minced
- salt and pepper to taste
Cook the onions in a nonstick pan over medium high heat until they become translucent. Add in the garlic and cook for another minute or so, or until fragrant.
Add the broth to the pan along with the cauliflower. Chop your asparagus into 1-2 inch pieces and add to the pot as well.
Bring to a boil, cover with a lid, turn down the heat and simmer for 15 minutes
Blend up with your immersion blender, high speed blender or whatever you’ve got until it is silky smooth. Add salt and fresh ground pepper to taste! You could also add any fresh herbs that you enjoy here such as dill, parsley, basil or thyme.
To make the fancy asparagus tip garnish cut the tips off before adding to the soup and set aside. Blanch them in a separate pot of boiling water for 60 seconds and then dunk into ice water to stop the cooking process. Garnish your soup with them and feel ultra fancy-pantsed!