Vegan Asparagus Soup

RFDs Asparagus Soup

I've been going to the farmers market to get my produce ever since I moved to California.  Over the years I've noticed a change in the "seasonality" of certain produce, notably strawberries and asparagus.  They used to be available only in the spring.  But not anymore.  The local growers have figured out how to make these items available year round.  Shockingly, the strawberries taste like strawberries, not fake looking strawberries with ae pale white interior that I used to get when I lived in New York.

This week, we picked up asparagus.  We knew it would be a warm week, and Jane had it in mind to make us asparagus soup.  She used the recipe from the Real Food Daily Cookbook, instead of her usual vegan cream of asparagus soup recipe.  I can't honestly say which I prefer.  This soup is more complex than Jane's recipe, with many more spices, while hers is more true to the flavor of asparagus.  I can say however, that the asparagus we had was very fibrous.  In any event, the soup was wonderful.  We rounded off our meal with the end of a loaf of potato bread and a gigantic salad.

Some articles may have affiliate links for which we may receive compensation. Furthermore we use analytics programs to track visitor behavior. You can read more via our Terms of Service and Privacy Policy which is at:


  1. I do love asparagus. I will have to try this.

    thanks for sharing

  2. Hi zestycook.

    I hope you enjoy. We did. :)

  3. I love adding asparagus to any soup that starts out with roasted veggies. Sometimes I blend them all together, other times I toss them in afterwards so I get chunky pieces.

  4. Hi Erik,
    It’s amazing to me how wonderful roasted vegetables are. They’re usually so much better than any other preparation.
    As for our soups, I prefer it when then veggies are blended and the stock is thicker. Jane usually reserves some of the veggies so we have those chunky pieces you mention floating in a “creamy” soup.

Speak Your Mind