Cream of Asparagus Soup

From Vegan Yack Attack | Soups | American

This soup gets it’s decadent creamy texture from none other than cauliflower. To add some additional flavor and texture, I served the soup topped with toasted hazelnuts and crispy shallots.

00:30
00:45
01:15
cal Calories 154kcal
fat Total Fat 6g
Low sat-fat Saturated Fat 1g
chol Free Cholesterol 0mg
High sodium Sodium 664mg
carbs Total Carbohydrate 22g
Serving size 439g Calories from fat 54kcal Fiber 6g Protein 7g Sugar 7g

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon fennel seeds
  • 2 cloves garlic , minced
  • 2 leeks , cleaned and thinly sliced
  • 3 bunches of asparagus ( or about 2 12 oz . bags of frozen asparagus , thawed), chopped into thirds (reserve a few of the heads for garnish, if desired)
  • 2 tablespoons fresh parsley , roughly chopped
  • 2 teaspoons dried rosemary
  • 1 head of cauliflower , chopped into florets
  • 6 cups vegetable broth (low sodium, if possible)
  • 2 cups water
  • juice of 1 lemon
  • 2 tablespoons nutritional yeast
  • 2 tablespoons soy creamer (optional)
  • salt and pepper to taste
  • 5 - 6 shallot bulbs , very thinly sliced
  • olive oil spray
  • 1/4 - 1/2 cup raw hazelnuts

Directions

  1. Heat the olive oil in a large pot over medium heat for one minute. Add the fennel seeds and fry them, stirring occasionally, until darker in color, about three minutes. Add the garlic and sauté for about one minute before adding the leeks. Sauté the leeks for about 2-3 minutes, until fragrant.
  2. Add the asparagus, parsley, and rosemary. Mix to combine. If it begins to stick to the bottom of the pan, add a couple tablespoons of water to deglaze the pan. Sauté for about 4-5 minutes. Add the cauliflower, vegetable broth, and water. Cover the pot and bring the soup to a boil. Once it is boiling, lower the heat to a simmer and leave the lid partially cracked to let steam escape. Let the soup simmer for about 20-25 minutes, until cauliflower is very tender.
  3. While the soup is simmering, if you reserved any asparagus heads to garnish the soup with, put them in a microwave safe container with a 1/2 teaspoon of water, cover and microwave for 20-30 seconds. Remove from the microwave, uncover, and set aside.
  4. Once the soup is done cooking, remove the soup from heat. Add the lemon juice and nutritional yeast. Use an immersion blender to blend the soup until completely smooth. Alternatively, you can blend the soup in batches in a standing blender, being mindful of trapping too much heat in the blender (causing an explosion of sorts).
  5. Once the soup is smooth, add the soy creamer (if using) and add salt and pepper to taste. Garnish with toasted hazelnuts, asparagus heads, and crispy shallots. Serve warm.
  6. For the crispy roasted shallots- Preheat the oven to 400. Line a small baking dish (about 8x8) with parchment paper. Place the shallots int he baking dish. Lightly spray with olive oil, then top with salt and pepper. Roast the shallots for 18-20 minutes, stirring about 3 times to prevent overcooking.
  7. For the toasted hazelnuts- Place the hazelnuts in a small pan and heat at medium-low heat. Toast the nuts, stirring occasionally to prevent burning, for about 8-10 minutes. Remove from heat and set aside.