You know I love asparagus. It is possibly one of my all-time favorite vegetables this time of the year. Asparagus is such a little versatile and delicious fella. It is also incredibly nutritious, which makes the options of recipes not easier in terms of narrowing them down 🤣. But this Creamy Asparagus Soup is special.
Why is it special you might ask? Because this one is a “scrap” soup. This is your I am not wasting any resources on asparagus and I am also eliminating my food waste kind of soup. It is the I want to continue to enjoy asparagus after I had the real deal. That does not make it any less delicious. It just means that you get an incredibly “cheap” meal and you can drag out your asparagus experience 😉.
Next to a punch of flavor, which is absolutely delicious, this soup is also super creamy and easy to make. But it does not include an ounce of dairy, making it even more versatile and accessible to different kinds of dietary lifestyles. We devoured this soup in our house!!
Why Is Creamy Asparagus Soup Good For You?
I have spoken so much about asparagus, there are plenty of recipes on the blog that will tell you those highlights. I thought instead I would switch things up with this one and talk about food waste and why it might be a problem. First off, if food waste were a country it would be third biggest in terms of CO2 emissions. Unfortunately, this number is not largely driven by restaurants (as one might think), but rather from private households. Just by throwing away unused or spoilt food. This, in turn, also means that about 28% of the overall agricultural land essentially produces food that is simply thrown away.
How can we make sure to cut down on food waste? Well, this delicious soup can help 😉. Jokes aside though, there are a few things that are rather easy and can support both your wallet, as well as the planet. Go to the store prepared with what you want to cook for the week and buy only that. This ensures that you are not buying much more than necessarily needed. If you notice there is something you will not be able to eat or that is on the precipice of going off there are several options. (1) Move it from the counter top to the fridge in order to prolong its lifespan. This can be the case for both fruits and veggies. I use it mainly for avocados, bananas, and apples. (2) Move it from the fridge to the freezer. One of my friends actually gave me this tip the other day. She pre-cuts the veggies and throws them into the freezer for curries and stir fries. (3) Use and app or food sharing service for your area.
There are many, many more things you can do. I have written about it extensively in my posts:
- How to Store Fresh Food Properly
- Tips to Save on Rising Food Prices
- Top Tips for Preserving Food
- Practical Tips on How to Avoid Food Waste
How can I adjust this Creamy Asparagus Soup recipe to my dietary requirements?
This recipe is vegetarian, vegan, gluten-free, and dairy-free. Sadly, due to the potatoes used, it is not paleo friendly. Due to the cashews used, it is also not nut-free.
And there you have it for this week! I hope you enjoy this delicious Creamy Asparagus Soup as much as we did over here. As always, please let me know what you think by either commenting on the post below and/or rating the recipe. I love hearing from you! Happy soup-making 🥳.
Creamy Asparagus Soup
Course: MainCuisine: GermanDifficulty: Easy4
servings15
minutes30
minutesThis Creamy Asparagus Soup is so flavorful and creamy – you will not believe that there is no dairy in sight of this dish! Enjoy!
Ingredients
1 tbsp 1 olive oil
1 1 white onion
2 2 garlic cloves
350 gr. 350 asparagus scraps
Water from cooking the asparagus (ca. 1 l)
200 gr. 200 potatoes
3 tsp 3 vegetable paste
1 tsp 1 salt
1 cup 1 cashews (or more if too thin)
How to
- Cut the onion and chop the garlic. Heat a pot over medium heat and add the olive oil. Add the chopped onion and garlic and fry off with a tiny pinch of salt for ca. 10 minutes, until translucent
- Add the asparagus scraps to the pot and cover with water that you used to cook the asparagus in. Add the potatoes, vegetable broth, and salt. Cover, bring to a boil and let simmer for ca. 20 minutes
- Transfer to a really high speed blender, together with the cashews, and blend on high until super creamy. Note: There were some threads left from the asparagus even after blending super smooth, simply strain the soup once more before serving. You can also add more cashews if you feel the soup is too thin to your liking. Serve with some pepper and parsley on top. Enjoy this absolute delight of a dish!!
Just delicious!
Thank you – xx
Just a FYI (and I’m not sure this is the case for everyone), but when I clicked the Foodgawker link to get to this page/recipe, I was brought to an error page that said, “Error 404
Nothing Found
It seems that we can’t find what you’re looking for. Perhaps searching can help.”
I had to do a manual search for “soup” to get to this recipe.
Monika,
Thank you so much for letting me know. Not sure what went wrong there!!
Ann x
No problem! And just FYI again…it hasn’t been fixed!
I want to make this, but cannot eat potatoes. Any recommendations on something I could use in its place that would still add creaminess and body? Cauliflower?
Hi Monika,
If you cannot eat potatoes, just add more cashews (perhaps double the amount or at least 1/2 cup more) or lower the water content slightly. I would presume this would do the trick!
Ann x
ALSO…1) Love that you’re using SCRAPS! No waste; and 2) 3 tsp of broth? 3 tsp? Really? Did you mean 3 CUPS?
Sorry, no it is a vegetable paste you know the one that adds body to a soup (google just provided me with a rubbish translation). You add about 1 liter of the asparagus water that you cooked the asparagus in prior. Thank you for all the questions and feedback! I hope you love the soup!!
Ann x