Baking with Whiskey

Recipes and ramblings.

Creamy Vegan Asparagus Soup

You guys. The Del Mar Fair is here.
I can’t be the only San Diegan excited about it.

There’s something about walking through the crowded halls of overpriced gadgets and house improvements, and buying things that you know you don’t really need. And you don’t even mind walking out in the 95℉ heat and shoving your way through the crowds of people. And you really don’t mind waiting in line for thirty minutes to get a warm cinnamon roll. Or a caramel apple tower. Or anything deep-fried. Or the spicy corn on the cob! And there are supposedly gourmet grilled cheeses being featured this year. I am all about that.
I need to stop talking about the food, because I am already drooling.


Throughout the years, my family has bought a lot of crap from the fair. Some of it didn’t even work once we got it home. But the best purchase we ever made is our Vitamix blender. No lie, this is the greatest invention ever. We have had this blender for years and it still works as well as it did the day we bought it.
I use this blender constantly to make smoothies and ice cream, but it is also great for making soups and sauces. The best thing about the Vitamix is that the liquid warms as it blends, which is wonderful when making fresh soup for dinner.


Serves four.

  • 2 lbs. asparagus
  • 3 garlic cloves, minced
  • ½ of a medium onion, sliced
  • 1½-2 cups vegetable broth
  • ¼ cup walnuts
  • ½ tsp. black pepper
  • large pinch of salt
  • large pinch of cayenne pepper

Preheat oven to 450℉.
Trim both ends of asparagus. Spread out on a parchment-lined sheet pan and sprinkle with the sliced onion and minced garlic. Roast for 8-10 minutes (depending on size of asparagus). Rotate sheet pan and roast an additional 6-8 minutes. Add walnuts, ½ cup of vegetable broth, and seasonings to a blender. Blend on high until smooth. Add half of asparagus to blender and blend until smooth. Add 1 cup broth and blend. Add remaining asparagus, minced garlic, and onion to blender and blend well. If soup is too thick, you can add an additional ½ cup of vegetable broth. Blend for 5-7 minutes until soup is fully smooth and piping hot (If your blender doesn’t warm the soup as it blends, just pour the soup into a sauce pot and warm on the stove over medium heat).



Please tell me I’m not alone in being so excited about the county fair.


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This entry was posted on June 10, 2013 by in Recipes and tagged , , , , , , , , , , , , .

I'm Brit Wolfe and I really love food.
Bon appetit!

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