Vegan cream of asparagus soup

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What person doesn’t sit awake through an entire Friday night working, and relenting to a growing craving for cream of asparagus soup around 6 a.m.? Maybe it’s not the aspiration or habit of millions, but I’m working, blasting music, watching rain fall and waiting for my asparagus spears and onions to roast to perfection to make a vegan cream of asparagus soup for a transposed dinner-breakfast.

I go through soup kicks about once a year, and generally I don’t follow a set recipe. I just guess what I might like to taste. Last time I made some variation of asparagus soup, it was a green curry and coconut-based soup, but this time I was not really in the mood for curry (apart from shaking a tiny dot of curry powder into the garlic-laced vegetable broth).

Almost all my soups end up being vegan, too. I am not big on making meat soups or traditional kinds of bone broth. I barely know how to cook meat, let alone what to do with bones afterwards. I’ve become pretty good at roasting a chicken and then making chicken soup with what’s left, but that’s really only if I feel a physical need for it (i.e., I or someone else near me is sick). Roasted veg pureed with coconut milk is the best possible soup outcome I can imagine.

Today’s asparagus soup was made more or less as follows:

  • 25-30 asparagus spears, washed and cut into smaller pieces and thrown into a roasting pan with some olive oil
  • 3 red onions – two chopped up and thrown into the pan with the asparagus; 1 to saute in the pot on the stove with garlic
  • 3-4 garlic cloves, crushed
  • Salt and pepper to taste
  • 2 cups vegetable broth
  • 1 can coconut milk

Roast the asparagus pieces with 2 chopped onions. While roasting prepare the vegetable broth base.

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Saute the one remaining onion for about ten minutes in some olive oil on medium heat, throw in the garlic and stir constantly for about one minute. Pour in the two cups of broth, let simmer.

When the asparagus is ready, transfer it to the pot, stir, let simmer a few minutes. Use an immersion blender and blend until smooth.

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