Asparagus Soup with Sumac
Silky, creamy asparagus soup tastes like springtime in a bowl. And adding sumac to it gives it an extra bright flavour profile.
This recipe is pretty easily adapted to whatever are your dietary preferences (vegan, dairy-free) and what you might have in the fridge (add zucchini, watercress, spinach), so have fun with it.
- 2 Tbsp Olive or avocado oil
- 1 small onion, chopped
- ½ Cup Celery, chopped
- 3 Cloves Garlic, minced
- 1 medium Potato, peeled and cut into 2 cm pieces
- 1 Bundle Asparagus, cleaned and trimmed (either fresh or frozen)
- 1 Cup of Peas, either frozen or fresh – not canned
- 1 Cup Parsley, stems removed and chopped (sub in watercress or spinach for variations)
- 4 Cups of Vegetable broth
- ½ Cup Milk (cashew, almond or dairy)
- 2 tsp Sumac
- Salt and pepper, to taste
- In a large saucepan, heat the oil (medium heat) and add the onions and celery. Cook until starting to become translucent. Add the garlic and potato and continue for 3 -4 minutes longer.
- Add in the asparagus, peas, parsley (and any other green veg) as well as the broth, and let simmer for 25 minutes.
- Use an immersion blender or transfer to a standup blender. Add the milk and sumac, and blend it until smooth.
- Serve warm with a drizzle of cream and sprinkling sumac.