I’m finding some of the most wonderful veggies in the markets and farmers markets these days. One of the wonderful things about living in AZ is that while most people are still shoveling themselves out of snowstorms, we’re wearing T-shirts and shopping local farmers markets for fresh, beautiful veggies. I picked up a few bunches of asparagus, I couldn’t resist, and since I was out all day I decided to whip up a quick soup. You can do this in about 30 minutes with very little prep work, just about all the work is simmering, and the outcome is a wonderful vibrant soup with a beautiful color to match.
Spring Asparagus Soup
1 bunch of fresh asparagus
3 cups vegetable broth
pinch of salt, pinch of turmeric
1. Break off the woody ends of the asparagus, then chop the rest into bit-sized pieces.
2. Place asparagus and about 1/2 cup broth in a sauce pan, bring to a boil and then lower heat and simmer for about 10 minutes.
3. Add the rest of the broth and the spices, then simmer another 20 minutes until asparagus is soft.
4. Blend in batches (let it cool a bit and be careful).
I know I’ve made something like this before, but I just had to share again since it’s so easy and I couldn’t resist the fresh flavors. I actually made this two days in a row. On the second day, I sautéed a sweet onion and added it to the soup just before blending. I also added a pinch of smoked paprika since I had it. Yum! I highly recommend this since it’s quick, easy and oh so tasty. Serve with GF crackers, bread or just eat it as is. You can also garnish with a few slivered almonds for crunch and taste.