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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
  1. Trim the woody ends from the asparagus spears. Cut the asparagus into 1/2 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.