Maria Rickert Hong March 14, 2016

Creamy Vegan Asparagus Soup

Try substituting broccoli or other greens in this easy-to-make, delicious recipe for creamy vegan asparagus soup.

Even if you’re not vegan, using vegan recipes is an easy way to avoid dairy and eggs, which many people are sensitive or allergic to.

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

1lb fresh asparagus (trimmed and cut to bite-size pieces)
1-1/2 cup potatoes (Yukon Gold or new; large dice)
2 large shallots
1/2lb Jerusalem artichokes (sunchokes) (peeled; large dice)
2 tablespoons coconut oil
3 cups homemade vegetable broth
1/2 teaspoon sea salt

Directions

In a large saucepan, heat oil over medium heat. Add shallots and salt. Cook until shallots soften; do not brown.

Add asparagus, potatoes, Jerusalem artichokes and broth and to the shallots. Cover and bring just to a boil. Turn down heat to low and cook for 20 minutes or until vegetables are tender.

Let cool down, then transfer to a blender to puree. Return to pan to warm, if necessary, then serve.

Ingredients

2 tablespoons olive oil
1 lb sausage (small dice)
1/2 cup ghee or unsalted butter
1/2 cup sorghum flour
1-1/2 cup yellow onion (diced)
1 cup celery (finely diced)
2 tablespoons ghee
2 tablespoons garlic (finely minced)
1/2 head green cabbage (roughly chopped)
1 bunch collard greens (roughly chopped)
1 bunch mustard greens (roughly chopped)
1 bunch turnip greens (roughly chopped)
2 bunches carrot greens (roughly chopped)
1 bunch kale (roughly chopped)
6 cups spinach (roughly chopped)
1 bunch flat-leaf parsley (roughly chopped)
10 cups homemade chicken broth
5 teaspoons fresh thyme
5 teaspoons fresh tarragon (chopped)
2 leaves bay
1 teaspoon cayenne pepper
1 tablespoon file’ powder
2-1/2 teaspoons sea salt
3-1/2 teaspoons freshly ground black pepper

Directions

Step 1

Heat oil in a large cast-iron skillet over medium heat. Add sausage and cook until browned. Use a slotted spoon to transfer sausage to a plate. In the same skillet over medium heat, combine 1/2 cup ghee and flour. Cook, whisking constantly, until you have a medium-brown roux. Stir in onions, celery and garlic and saute’ until tender, taking care not to burn rout. Set aside.

Step 2

Heat 2 tablespoons ghee in a soup pot over medium-low heat. Add cabbage and cook, stirring, until wilted. Stir in greens and parsley and cook until wilted. Add broth, bring to a simmer and cook until greens are completely tender, about 20 minutes.

Step 3

Use a ladle to remove about 4 cups of liquid from greens and add it to roux-vegetable mixture. Whisk to combine and return skillet to stove over medium heat. Warm briefly and then use a spatula to scrape mixture into greens. Return to a simmer and stir in reserved sausage, herbs, spices and simmer 20 minutes. Use an immersion blender or puree’ in batches in a countertop blender until smooth. Return soup to a simmer. In a small bowl, stir file’ with 2 tablespoons water until smooth and then add mixture to gumbo. Simmer 20 minutes more and then season to taste.

Ingredients

1oz dried porcini mushrooms
2 tablespoons extra-virgin olive oil
1-1/2lb mixed mushrooms (trimmed and thinly sliced)
1 medium onion (thinly sliced)
3 cloves garlic (peeled and left whole)
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage (finely chopped)
3 cups roasted mushroom stock (see recipe)
1/2 cup SCD yogurt or coconut milk (for a dairy-free version, use coconut milk)
1 tablespoon dry red wine (or to taste)
sea salt (to taste)
freshly ground black pepper (to taste)
1 tablespoon fresh parsley or chives (minced)

Directions

Cover the porcinis with 1 cup hot, filtered water for 30 minutes. Massage the softened mushrooms to dislodge any grit and transfer them to another bowl. Strain the liquid and pour back over the porcinis; set aside. Discard the grit at the bottom.

Heat the oil in a wide saute’ pan over medium heat. Add the onions, mixed mushrooms, garlic and herbs, saute’ for 15 minutes, stirring occasionally, until the mushrooms are golden brown. Add 1 cup of stock and scrape up the browned bits from the bottom of the pan with a wooden spoon. Transfer the mushroom mixture to a 3-quart pot.

Add the porcinis, soaking liquid and remaining 2 cups stock. Simmer for 20-30 minutes. Puree the soup with SCD yogurt or coconut milk and stir in the wine. Season with salt and pepper. Serve with chives or chopped parsley.

Ingredients

2lb button mushrooms (quartered)
1 medium onion (chopped)
4 cloves garlic (peeled and left whole)
6 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
6 cups cold, filtered water
3-4 pieces fresh thyme
freshly ground black pepper

Directions

Preheat oven to 350F.

Combine the mushrooms, onion, garlic, oil and salt in a large bowl. Spread the mixture on 2 baking pans and roast 35-45 minutes until deep brown and caramelized.

Transfer the mushrooms to a sauce pan and add the water and thyme. Simmer for 40 minutes. Strain the liquid into a clean pan, pressing down hard on the mushrooms to extract as much liquid as possible.

Boil the mushroom broth until it has reduced to 3 cups. Season with pepper.

Ingredients

2lb oxtails
1 large onion (diced)
2 tablespoons beef tallow or duck fat
8 cups cold, filtered water or homemade broth
1-1/2 teaspoon sea salt
1/2 bunch fresh parsley (chopped)
1 large carrot (peeled and diced)
3 ribs celery (diced)
1 bay leaf
1/2 cup tomato pulp
2 teaspoons fresh thyme

Directions

Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.

Add in water and salt. Simmer uncovered for 4-1/2 hours.

Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.

Ingredients

9 cups cold, filtered water or homemade broth
1 cup uncooked long-grain brown rice
2 teaspoons sea salt
1lb fresh turkey wing
1/2″ fresh ginger
scallions, white and green parts (chopped (optional))
fresh parsley (minced (optional))
tamari soy sauce or coconut aminos (optional)
fresh ginger (julienned (optional))

Directions

Combine first 5 ingredients in a large Dutch oven and bring to a boil over medium-high heat. Cover, reduce heat and cook 1-1/2 hours or until soup has a creamy consistency, stirring occasionally.

Discard ginger chunk. Remove turkey from soup; place on a cutting board or work surface. Cool 10 minutes. Remove meat from bones; save bones for making broth at a later time. Chop meat into bite-sized pieces and stir meat into soup. Garnish with scallions, parsley, julienne-cut ginger and tamari, if desired.

Ingredients

2 cups filtered water
1 bunch fresh cilantro (rinsed and finely chopped)
4 teaspoons organic miso paste

Directions

Bring water to a boil. Add cilantro and allow water to cool to drinking temperature. Add a little of the water to the miso paste at a time, constantly stirring, until miso is thoroughly blended.

Ingredients

1 cup dried navy beans (soaked overnight, rinsed and drained)
3 cups filtered water
2 tablespoons ghee
1 small kombu (kelp) piece
6-8oz pastured ground beef or bison
1 large onion (peeled and diced)
1 large red bell pepper (seeded and finely diced)
2 large carrots (peeled and diced)
2 stalks celery (diced)
3 large tomatoes (chopped)
3 cloves garlic (peeled and minced)
2 teaspoons ground cumin
1 teaspoon oregano
1 teaspoon chili powder
1 tablespoon habenro or other hot sauce
1 teaspoon sea salt
1/4 cup fresh flat-leaf parsley (minced)

Directions

Discard bean soaking water. Bring beans, water and kombu to a boil. Skim off any foam that rises to the top. Reduce flame, cover and simmer for 1-1/2 hours. Add 1 tsp. sea salt and continue cooking for 1/2 hour.

In a separate pan, melt the ghee over medium heat. Saute’ the beef and onions, breaking the beef into small pieces. Add carrot, celery, bell pepper tomatoes, garlic, hot sauce and spice. Continue cooking for 5-7 minutes.

Combine sauteed vegetables and beef with the beans. Cover and cook an additional 10 minutes.

Garnish with fresh parsley.

Ingredients

1 Tbsp. coconut oil
1lb shellfish (chopped (oysters, clams, mussels, etc.))
1 bunch green onions (sliced)
1-2 clove garlic (peeled and minced)
1 cup mushrooms
3-inch piece lemongrass
1 lime (zested and juiced)
2-3 cups fish broth, clam juice or chicken broth
2 cups homemade coconut milk
2 basil leaves (minced)
1/2 bunch fresh cilantro (minced)

Directions

Heat coconut oil in a large skillet over medium heat. Add onions, garlic and mushrooms; cook for 2 minutes. Add broth, lemongrass and coconut milk. Simmer 10 minutes. Add shellfish and lime juice and simmer 2 minutes. Turn off heat.

Garnish with cilantro and basil; serve.

If you’d like a smooth soup, use stick blender to puree’ soup while still in the pan.

Ingredients

6 large unpeeled carrots (cut into thirds)
2 large onions, unpeeled (roughly chopped)
1 large leek, white and green parts (roughly chopped)
1 bunch celery, including the heart (cut into thirds)
1 bunch kale (roughly chopped)
5 cloves garlic (smashed)
1/2 bunch fresh flat-leaf parsley
1 strip kombu (kelp)
12 black peppercorns
4 whole allspice or juniper berries
2 bay leaves
8 quarts cold, filtered water
1 teaspoon sea salt

Directions

Rinse all of the vegetables well, including the kombu. In a crockpot, place all ingredients. Fill the pot with the water, set to low and let cook for 24 hours. Strain soup and discard vegetables.

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