As the weather changes across the planet so does the fresh produce that is available. Each season offers a multitude of beautiful fresh fruits and vegetables.

Lately, I have been enjoying asparagus nonstop because it is usually at its best and cheapest in April, May and early June.

Not only does it taste delicious, asparagus is also a powerhouse of nutrients.

It’s a great source of fiber, folate, vitamins A, C, E, and K. Asparagus is also one of the top-ranked vegetables for its ability to neutralize cell-damaging free radicals that can age us.

The folate in asparagus is another anti-aging property that helps our brains fight cognitive decline.

What more could you ask for?  Asparagus is a delicious, affordable in-season spring vegetable that can be prepared in so many different ways.

Today I made an easy asparagus and kale soup with toasted pecans and sprinkled with fresh chives.  I like to serve this soup with a simple salad dressed with lemon juice and vinegar, and some crusty bread.

Hope you enjoy this vegan asparagus and kale soup recipe as much as I did. Don’t miss any of Ordinary Vegan’s free recipes, by signing up here.

Asparagus and Kale Soup with Toasted Pecans and Fresh Chives

Asparagus and Kale Soup with Toasted Pecans

 

Print

Author: Ordinary Vegan

Recipe type: Main

Serves: 4

Ingredients

• 2½ lbs. asparagus spears
• ½ cup minced shallots
• 2 cloves garlic, minced
• 1 leek, pale green & white parts only, sliced thin
• ½ teaspoon salt
• Fresh ground black pepper to taste
• Handful of chopped kale
• 4 cups vegetable broth plus 4 tablespoons for sautéing
• 1 Tablespoon freshly squeezed lemon juice (or more to taste)
• 2 Tablespoons minced chives
• ¾ cup coarsely chopped pecans
• 2 teaspoons vegan butter

Instructions

1. Trim the woody ends from the asparagus spears. Cut the asparagus into ½ inch pieces
2. Heat the 4 tablespoons of vegetable stock in large soup pot. When hot, add the asparagus, shallots, garlic, and leeks along with salt and ground black pepper, and saute until vegetables are beginning to soften, about 10 minutes. Add a little more veggie broth if you need more liquid instead of oil.
3. When vegetables are soft, add vegetable broth and bring to a boil. Turn heat to low and simmer another 10-15 minutes
4. Add soup and lemon juice to blender with a handful of kale. Puree the soup in batches if necessary.
5. Heat vegan butter in a small skillet over medium heat. Add the pecans and saute until the pecans are browned.
6. Ladle soup into bowls and top with pecans and chives. Serve immediately.

3.5.3229