January 24, 2012

Creamy Asparagus Soup

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Soup is hearty and oh so healthy for you.

This is by far one of the healthiest soups I have ever made, given that it's packed with ingredients and full of flavor.

I promised myself that I would be making one vegetarian meal a week for dinner as part of my culinary {and healthy} plan for the year. 

This is my top recipe yet.
One of my favorites from 2011 was this delicious Butternut Squash Macaroni and Cheese which was absolutely delicious. Along with my one vegetarian dish a week I am also trying to stay away from heavy processed starches as much as I can, i.e. pastas and breads, so soups fit perfectly in my little meal plan.

{ok, ok, so I know you see that baguette in my photos and your saying "but you just said no bread", but in actuality... it was all for show to make my pictures look a little prettier}. No Judgements! haha.
The best part is, if I served this soup to you, you would have no idea it was so healthy for you.

Don't believe me?
This soup is packed with veggies, nuts and {as always} a little kick. The consistency of the soup is actually very rich and creamy considering there is practically no dairy in here and can easily be made into a vegan dish if you omit the parmesan cheese. 

How awesome is that???

If you are on board with cutting back on meat one night a week, this is the soup you need to be having. Rich, creamy and packed with flavor.
Creamy Asparagus Soup
Recipe and photos by A Healthy Jalapeño

1 tbsp olive oil

2 stalks leeks, sliced
8 oz (1 pkg) cremini mushrooms
1 bunch asparagus, chopped
1 lg shallot, minced
1 tbsp minced garlic
3 cups of organic vegetable broth
1 1/2 cups of dry white wine
2 tbsp of fresh thyme
salt & white pepper, to taste
1 cup unsalted natural cashews
2/3 cups water
1/2 lemon, juiced
1/4 cup finely grated parmesan
cracked red pepper, garnish

In a large pot, heat olive oil over medium heat. Add leeks, mushrooms, asparagus, shallots and garlic and cook for 4 minutes, until soft. 

Add broth, wine, thyme and salt and pepper to taste. Let simmer for 20 minutes and then puree.
Meanwhile, in a food processor, mix together cashews and water until smooth. Stir nut mixture into soup, and add lemon juice and cheese. Let heat for another 5 minutes until all marinated.

Garnish with cracked red pepper flakes and crostini bread.

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Becka (The Elegant Eggplant) said...

This looks totally delicious! Definitely stealing this one :)

Tina (PinayInTexas) said...

Looks so deliciously comforting!