Name: Asparagus and Kale Soup with Toasted Pecans
Ingredients: 2 1/2 lbs. asparagus spears; 1/2 cup minced shallots; 2 cloves garlic, minced; 1 leek, pale green & white parts only, sliced thin; 1/2 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; 3/4 cup coarsely chopped pecans; 2 teaspoons vegan butter

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

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Servings: 4

Ingredients Method

Ingredients

Main

2 1/2 lbs. asparagus spears
1/2 cup minced shallots
2 cloves garlic, minced
1 leek, pale green & white parts only, sliced thin
1/2 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
3/4 cup coarsely chopped pecans
2 teaspoons vegan butter

Method

Steps

Trim the woody ends from the asparagus spears. Cut the asparagus into 1/2 inch pieces
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.
When vegetables are soft, add vegetable broth and bring to a boil. Turn heat to low and simmer another 10-15 minutes
Add soup and lemon juice to blender with a handful of kale. Puree the soup in batches if necessary.
Heat vegan butter in a small skillet over medium heat. Add the pecans and saute until the pecans are browned.
Ladle soup into bowls and top with pecans and chives. Serve immediately.

5 responses to “Asparagus and Kale Soup with Toasted Pecans and Fresh Chives”

cs

isnt butter NOT vegan? trying to learn to eat vegan and thouught Butter was not considered vegan. THere is butter in this recipe. I LOVE butter but stopped using it…confused

1. Nancy M
  
  Butter is not vegan. Earth Balance makes a wonderful butter substitute called vegan butter. There are also many other vegan butter brands. Congratulations on becoming vegan!
2. dani
  
  it said vegan butter which means no dairy
Arthur in the Garden!

Lovely!

Mary

I too love asparagus! Wouldn’t you know, I already have most of these ingredients. I see some tasty soup in my near future. Thank you for sharing your recipe!