Recipe: Vegan Asparagus Soup

SERVES 6

2 Tablespoon unrefined olive oil or unrefined coconut oiL
1 medium onion, diced
4 cloves garlic, roughly chopped
½ cup old fashioned rolled oats (check label for gluten-free)
2 bunches of asparagus, about 2 pounds, woody ends trimmed and stalks cut into 1-inch pieces
2 cups vegetable stock, preferably homemade
2 cups water (or asparagus stock – see note at bottom of recipe)
1 large piece of lemon peel, about 2 inches
2 teaspoons sea salt (more if you use unsalted stock)
Freshly ground black pepper to taste

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  1. In a medium saucepan, heat the olive oil.  Add the onion and sauté over medium heat until tender and translucent, about 8 minutes.

  2. Add the garlic and cook for 2 more minutes, stirring frequently.

  3. Add the remaining ingredients to the pot.  Bring soup to a boil and lower to a simmer.  Cover pot and cook for 10 -15 minutes until asparagus is very tender.

  4. Turn off heat and remove the lemon peel.  Or for a more assertive lemon flavor, blend the peel or half the peel with the soup.  Puree the soup until smooth, either directly in the pot with an immersion blender or in batches in a blender (keep the lid open a crack.)Ideas for garnishes: steamed asparagus tips, garlic croutons, shaved Pecorino-Romano cheese or chopped chives.*Save the ends for vegetable stock (recipe here) or boil the ends in 3 cups of water for 20-30 minutes for an asparagus stock.   This should yield approximately 2 cups of asparagus stock, but measure anyway.