As I type this, outside my window, large, fluffy, fat snowflakes are falling down. Oh the irony.
This time last year, spring was in full swing already. Cherry blossoms were blooming, tulips and daffodils were up, and pollen was making my nose run.
Today, the only thing making my nose run is the cold. Sorry about the visual.
This has been a long, cold, snowy winter here on the west coast. Freakishly so. Many people are saying they’ve never seen anything like it.
Be that as it may, I can’t wait for the winter to be over. I moved here, after all, to get away from the snow and the cold. If I had my druthers, we’d have summer year-round.
One of the first signs of spring is the appearance of fresh asparagus in the produce stores. I love its delicate green, and its incredible versatility.
One thing I love about this soup is how beautiful and creamy it is, without the addition of any cream whatsoever. It’s basically vegetables. That’s it.
The key to making it creamy is choosing the right vegetables. In this case, I used cauliflower, but a little bit of potato would also go a long way towards giving it that creamy texture.
Right now, I’d serve this soup hot, but in the summer, when the weather is warmer, serving it cold would be a great option.
I love the colour of this soup. It screams spring, even if the weather does not. Maybe it can take a hint??!?
Spring Soup #Vegan
- 1/2 head cauliflower
- 1 medium broccoli floret
- 1 bunch asparagus
- 4 cloves garlic
- 2 tbsp fresh pesto
- Vegetable stock
- salt and pepper to taste
- Wash the vegetables well and cut them into chunks. Cut the asparagus into thirds, after snapping off the tough ends.
- Heat a large pot over medium heat, and add a couple tablespoons of good olive oil. Add the vegetables and stir, allowing them all to be coated with the oil, and to start to cook on the outside, with a little caramelization. Season with salt and pepper.
- Add the chopped garlic and stir well. Season again.
- Add vegetable stock. You want enough stock to cover the vegetables, plus about an inch or so.
- Stir everything well, and bring it back up to the boil. Once the stock is boiling, add the pesto, and turn down the heat to a simmer. Allow to simmer for about 20 minutes, or until the vegetables are soft.
- Remove from the heat. Allow the soup to cool enough so that you can handle it (you have to be very careful putting hot liquids into the blender).
- Pour the soup into your blender and puree.
- Pour the soup back into the pot, taste for seasoning and adjust. Bring the soup back up to the boil, and serve in a bowl with a drizzle of olive oil or a dollop of fresh pesto, some fresh herbs, or some roasted peas for a crunchy, textural element.