Name: Creamy Asparagus, Pine Nut and Lime Soup
Yield: 8
Ingredients: 4 bunches asparagus, tough ends removed (about 100 spears); 2 large onions, diced; 1 small carrot, diced; 1 cup diced celery; 12 cloves garlic, minced; 2 cups white wine, divided; 3 cups unsweetened soy, hemp or almond milk (plus extra to achieve desired consistency); 4 cups no-salt-added or low sodium vegetable stock; freshly ground black pepper, to taste; 5 ounces fresh spinach leaves; 1 cup pine nuts; 2 organic limes, zested; 1 teaspoon apple cider vinegar; 2 tablespoons nutritional yeast; 1/4 cup fresh lime juice, or to taste; 1/4 cup toasted pine nuts (for garnish)

Serves

Ingredients

4 bunches asparagus, tough ends removed (about 100 spears)

2 large onions, diced

1 small carrot, diced

1 cup diced celery

12 cloves garlic, minced

2 cups white wine, divided

3 cups unsweetened soy, hemp or almond milk (plus extra to achieve desired consistency)

4 cups no-salt-added or low sodium vegetable stock

freshly ground black pepper, to taste

5 ounces fresh spinach leaves

1 cup pine nuts

2 organic limes, zested

1 teaspoon apple cider vinegar

2 tablespoons nutritional yeast

1/4 cup fresh lime juice, or to taste

1/4 cup toasted pine nuts (for garnish)

Instructions

Cut the tips from the asparagus and blanch them in boiling water for about 2 minutes, then drain and refresh under cold water. Set aside.

Cut the asparagus stems into 1-inch long pieces. In a covered soup pot, over medium-high heat, saute the onions, carrots, celery, garlic and the asparagus stems in 1/4 cup of the white wine until the onions are translucent and golden, about 6-8 minutes. Add the remaining white wine and reduce for another 8 minutes. Add the non-dairy milk and stock and bring to a boil, then lower the heat and simmer for 10 minutes.

In a high-powered blender, puree the soup along with the spinach leaves, pine nuts, lime zest, vinegar and nutritional yeast, in batches if necessary. Pour through a medium mesh sieve into a clean pot. Add the lime juice and asparagus tips and serve. Garnish with a sprinkle of toasted pine nuts.

Nutrition Facts

Calories 314, Protein 14 g, Carbohydrates 26 g, Sugars 7 g, Total Fat 15.9 g, Saturated Fat 2.3 g, Cholesterol 0 mg, Sodium 120 mg, Fiber 8.7 g, Beta-Carotene 2515 ug, Vitamin C 25 mg, Calcium 217 mg, Iron 6.5 mg, Folate 166 ug, Magnesium 119 mg, Potassium 996 mg, Zinc 3.2 mg, Selenium 5.7 ug

Browse Recipes

Creamy Asparagus, Pine Nut and Lime Soup