Enjoy the comforting blend of creamy asparagus and potato soup, elevated with a vibrant nutty pesto. This nutritious soup combines fresh flavors and a delightful pesto topping for a perfect meal.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
For the Soup:
- Asparagus: 500g (approximately 1 lb or 17 oz), trimmed and cut into smaller pieces
- Potatoes: 2, peeled and diced
- Margarine: 40g (about 1.4 oz)
- Salt: To taste
- Black Pepper: To taste
- Homemade Vegetable Stock Cubes: 2 (or equivalent amount of vegetable broth)
- Boiled Water: 1 liter (about 4 cups or 34 fl oz)
- Oat Cream: 150ml (about 2/3 cup or 5 fl oz)
- Nutritional Yeast: 1 tbsp
- Lemon Peel: A few strips
- Nutmeg: A pinch
For the Pesto:
- Olive Oil: 80ml (about 1/3 cup or 2.7 fl oz)
- Hazelnuts: 30g (about 1 oz)
- Almonds: 60g (about 2 oz)
- Capers: 3 tbsp
- Nutritional Yeast: 2 tbsp
- Agave Syrup: 1 tsp
- Parsley and Basil: A handful of each
- Salt: 1 tsp
- Black Pepper: To taste
Directions
- Prepare the Vegetables:
Trim the asparagus ends and cut into smaller pieces. Peel and dice the potatoes. - Cook the Vegetables:
In a large pot, melt the margarine over medium heat. Add the diced potatoes and sauté for a few minutes. Add the asparagus and continue to sauté for another couple of minutes. Season with salt and black pepper. - Simmer the Soup:
Dissolve the vegetable stock cubes in the boiled water and pour into the pot. Bring to a simmer and cook until the potatoes and asparagus are tender, about 15-20 minutes. - Blend the Soup:
Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy. Return to the pot if necessary. - Finish the Soup:
Stir in the oat cream and nutritional yeast. Add lemon peel and a pinch of nutmeg. Adjust seasoning if needed. - Make the Pesto:
Combine all pesto ingredients in a food processor or blender. Blend until smooth. - Serve:
Serve the soup hot, garnished with a dollop of pesto on top.
Serving Suggestions:
- Accompaniments: Pair with crusty bread or a side salad for a complete meal.
- Garnish: Add extra herbs or a sprinkle of Parmesan cheese for additional flavor.
Storage Tips:
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Freeze: The soup can be frozen for up to 2 months. Reheat thoroughly before serving.
- Pesto Storage: Store pesto in a jar in the refrigerator for up to 1 week or freeze in ice cube trays for longer storage.
Why You’ll Love This Recipe
This creamy asparagus and potato soup is not only comforting but also packed with nutrients. The nutty pesto adds a fresh and flavorful twist, making this soup a standout dish. It’s perfect for a cozy dinner or a light lunch, and the pesto can be used in other dishes, adding versatility to your meal prep.
FAQ
Can I use other types of cream instead of oat cream?
Yes, you can substitute with other non-dairy creams or regular heavy cream if preferred.
What can I use instead of hazelnuts?
You can substitute with walnuts or cashews if hazelnuts are not available.
Can I make the pesto ahead of time?
Yes, the pesto can be made in advance and stored in the refrigerator or frozen for later use.
How do I adjust the soup’s thickness?
Add more water or cream to reach your desired consistency.
Can I use frozen asparagus?
Yes, frozen asparagus can be used; just adjust the cooking time as needed.
Is there a substitute for nutritional yeast?
You can use grated Parmesan cheese for a similar flavor, though it will no longer be vegan.
Can I add other vegetables to the soup?
Certainly, you can add other vegetables such as spinach, leeks, or green beans.
How long can I store the pesto?
Pesto can be stored in the refrigerator for up to 1 week or frozen for longer storage.
What if I don’t have a food processor for the pesto?
You can use a blender or finely chop the ingredients by hand for a different texture.
Can I make this soup without the pesto?
Yes, the soup is delicious on its own, though the pesto adds an extra layer of flavor.