Soups Good Bad and Ugly [but really good]: 2 Asparagus Soups and One Beet Soup

Each of these soups I tried both hot and cold. I'm not always sold on cold soups, but it's been so hot here that I had to try, with ambivalence.

This has been the summer of green soups. In trying different ones, I realize that a few choices can produce a huge variety of soups:

• just asparagus, or bulk up with another veggie? Or no asparagus at all and only use milder vegetables?
• roast or sautee the vegetables?
• cashew cream? coconut cream? neither?
• herbs - mint, cilantro, dill, basil? brighten up with citrus as well/instead?

This soup, adapted from seitan is my motor, is the first of several. Because of what I had on hand, I used cilantro and dried mint instead of basil, and cashew cream instead of coconut cream.

Simple Asparagus and Pea Soup 
(adapted from seitan is my motor)

Ingredients
1 tablespoon oil
1 onion, chopped
2 cloves garlic, minced
14.1 oz green asparagus, chopped
7 oz. frozen green peas
3 cups vegetable broth
1/4 cup cashew cream
2 TB chopped fresh cilantro
1 TB dried mint
salt and pepper to taste

Instructions
1. Heat the oil in a large pot. Add onion and fry for 5 minutes or until translucent. Add garlic and fry for 1-2 more minutes.
2. Place asparagus, peas and broth in the pot and bring to a boil. Cook over medium heat for 15-20 minutes. Add cashew cream and stir until dissolved. Place in a blender together with herbs and puree until smooth. Season with salt and pepper. Serve hot or chilled. Serves about 3. 

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Then there was this beet soup. Why was it not good?? There were oven-roasted beets, soaked cashews, onion, garlic... but I think I got a bit too adventurous, or rather, I tried to go on three different adventures at once. Maybe if it were thinner. Maybe if I hadn't used ginger and worcestershire sauce and lime juice. But it looked so pretty!

***

But this next soup, a recipe from vegan richa, was really, really good. It was a bit thinner than the top soup, which I think makes it feel more delicate and less cloying. My mom and I also found grilled asparagus in the freezer section at Trader Joes (in NC; I haven't seen it in LA), which made this recipe a breeze to pull together. Because the asparagus was roasted but the garlic and onions weren't, we had to change up the method a little bit.

Roasted Asparagus Soup with Dill and Basil

(adapted from vegan richa)

Ingredients

14-16 asparagus spears, roasted and cut into 1-in pieces

2 cloves of garlic, minced

1/2 white or red onion, sliced

oil, salt and pepper as needed

1/2 cup soaked cashews or 1/2 cup cashew cream

2 cups water or vegetable broth

1/2 tsp dried dill or 2 tsp fresh dill

1/4 cup packed basil leaves

2 tsp extra virgin olive oil

1/4 tsp salt or taste

2 tsp nutritional yeast

a very generous dash of black pepper

Instructions

1. In a large pot, sautee the onions and garlic. Add the asparagus, give a few stirs, and then turn off the heat.

2. Blend sauteed vegetables with the cashews, broth, dill, basil, olive oil, salt and nutritional yeast.

3. Add blended puree to a pan and heat at medium-high heat and bring to a boil. Stir frequently. 8 - 10 minutes.

4. Taste and adjust salt. Add more water/broth if needed for desired consistency.

5. Garnish with cashew cream and black pepper. Serves about 3.