Creamless Cream of Asparagus Soup

Have you ever had a craving for a food you don’t like? One of the few vegetables for which I’ve never had a fondness is asparagus, so why I awoke craving it recently I have no idea.

This soup is hardly revolutionary but it was easy to make and the best I could come up with in a pinch using the ingredients I had on hand. It sure hit the spot. I hope you enjoy it too.

10oz bag frozen cauliflower, or equivalent fresh
9oz package frozen cut asparagus, or equivalent fresh
1¾ cups vegetable broth
1 large clove garlic
1T nutritional yeast
1T Medicine Flower lemon extract (or equivalent regular extract or lemon juice)
1/4 tsp onion salt (optional)
1/2T dried parsley
1 tsp salt (I used low-sodium broth, so I had to add a bit more)
Cracked black pepper, to taste

Slice open garlic and remove center core. Place halved clove in steamer along with cauliflower on one side and asparagus on the other and cook until tender.

Place all ingredients except asparagus in a Vita-Mix or other high-speed blender and whir at high speed until thick and creamy. Add more broth if you feel it’s too thick and blend again.

Set aside five pieces of asparagus to use as garnish and add remainder to the Vita-Mix. Blend at low to medium speed long enough to break up the asparagus a bit but not emulsify it (I like my soup chunky, so I left quite large chunks, but you can puree yours more if you’d like). Adjust herbs and seasonings to taste. Pour, add garnish with reserved asparagus and serve. Makes two generous-sized bowls.