BitterSweet

An Obsession with All Things Handmade and Home-Cooked

Soup Kitchen

35 Comments

Left alone and given half a chance, my daily personal menu could easily be reduced to little more than soups and stews. Quite frankly, it’s incredibly that there’s any savory food that makes it onto this blog besides those more liquid edibles, for as much as I make and eat them! Perhaps its the fact that they often defy recipes, one of their most attractive features in the first place, that my love for soup isn’t properly documented. Experience has shown that whatever you’ve got lying around in the fridge, waiting to be used up, is what tastes best in soup. Truly! The more desperate it is to be used, the smaller the scraps that can find no other culinary destination, they are what you should put in you soup right this moment. Besides, how many people need to be told how to put a mirepoix, some beans, and a handful of spices into a big pot with plenty of water? Even the most inexperienced and reluctant cooks can figure that procedure out, no recipe required. It feels silly to spell it out, and yet, there are some creations that beg to be recorded and shared.

An unlikely combination even in my eyes, I didn’t expect that leftover can of coconut milk to embrace the green, vegetal flavor of asparagus nearly so harmoniously. Brightened with zippy bites of lemon, ginger, and pepper, it’s a departure from my standard soup spicing, and just the breath of fresh air I so deeply needed in my soup routine. Although it may still be fairly basic, I’ve conquered my resistance to sharing what seems simple; A recipe needn’t be complicated to be worth talking about.

Asparagus and Coconut Soup

2 Tablespoons Olive Oil
2 Medium Leeks, Sliced Lengthwise, Chopped, and Thoroughly Cleaned*
1 Inch Fresh Ginger, Peeled and Finely Minced
1/2 Teaspoon Salt
12 – 16 Ounces Trimmed Fresh Asparagus, Roughly Chopped (About 1 Bunch)
2 Cups Vegetable Stock
4 Ounces Spinach or Other Leafy Greens (Such as Kale, Collards, etc)
1 Cup Coconut Milk (Full Fat, Don’t Skimp!)
Zest of 1 Lemon
Freshly Ground Black Pepper, to Taste

1/4 Cup Finely Fresh Chives and Chive Blossoms, or Scallions
Avocado Oil or Extra-Virgin Olive Oil for Garnish (Optional)

*Typically, I slit my leeks down the center and then shake them out under cold water until clean, but these were particularly dirty. Thus, I fully sliced them and placed them in a colander with fairly large holes. Tossing them around in the colander under cold water, more of the inner leek was exposed, and I could wash away the excess dirt more easily. Whatever you do, be thorough! These unsuspecting alliums can hold on to a ton of grit, and that will not make for the most pleasant soup.

Pour the oil into the bottom of a medium soup pot and set it over moderate heat on the stove. Once the oil is hot, add in the leeks and ginger, and sauté for about 5 minutes, until the leeks are soft and the ginger is aromatic. Sprinkle in the salt, followed by the asparagus and stock. Bring the brothy soup to a boil, then reduce the heat so that it’s at a gentle simmer. Cover the pot and let cook until the asparagus is tender and bright green; about 8 – 10 minutes. Add the spinach or other greens, and continue to cook just until wilted, only 2 – 4 minutes more should do it.

Turn off the heat and finally incorporate the coconut milk, lemon zest, and pepper. Working in batches if necessary, transfer soup to your blender and thoroughly puree until smooth completely. Alternately, hit it with an immersion blender while still in the pot. You can either serve the soup right away while still hot, or chill it for at least two hours for a more refreshing blend. Top individual bowls with chives, chive blossoms, and a tiny drizzle of oil, if desired.

Serves 2 – 4

Printable Recipe

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Author: Hannah Kaminsky

Author of My Sweet Vegan, Vegan Desserts, Vegan a la Mode, and Easy as Vegan Pie.

35 thoughts on “Soup Kitchen

  1. Asparagus and coconut? So intriguing!

  2. I feel the exact same way about soups and stews. It’s pretty hard to get sick of them. This is a beautiful looking soup, and the ingredient list is also super purdy!

  3. can’t wait to make this simple ambrosia. it begs to be chilled, i think.

  4. I just made an asparagus soup and it was so surprisingly good. I love the idea of adding coconut. I feel like there are just endless ingredients you can whiz in a food processor/blender that will result in a delicious creation. And so easy!

  5. I’m the same way! I could live on soups and stews. Anytime I don’t know what to make for dinner, I start sweating an onion, carrot & celery and it naturally comes to me. Hooray for soup :)

  6. Now that is a vibrant green! You made it look lovely though. I love warm soups, even in summer. I’m not a chilled soup fan – gag!

  7. Asparagus & coconut sounds perfect–love it!

  8. As bloggers, I think we often kind of ignore the simple things in life, erring more on the side of crazy insane ornate. Why? Not sure. It seems kind of silly though, especially when there are delicious soups like this to be eaten!

  9. mmmm I can see those flavors pairing perfectly, and you’re right, soup really is the best :)

  10. Personally, when it comes to soups – I’m a ‘leave it’ kind of gal. I mean, I like them, but when given the chance – I’m going to pick salad (about 99.9% of the time, ha). However, I will say – this creation with the asparagus and coconut, looks pretty damn good! Even good enough, that I might just pass on salad one of these days and whip it up!

  11. What a beautiful color and what an interesting combo!
    I love soups!

  12. This is all my favorite things in one bowl! I never would have thought to pair asparagus with coconut milk! Definitely can’t wait to try this one!

  13. Hannah,
    We made your doughnut recipe from My Sweet Vegan last week. They barely lasted 2 days, and I’m embarrassed to tell you how many of them I ate! They were delicious!

    • Hooray, now that’s what I like to hear! So thrilled that you enjoyed them, and don’t worry, there’s no shame is tearing through a batch at warp speed; they’re best while they’re fresh anyway! ;)

  14. These are two of my absolute favorite ingredients (coconut milk and asparagus). I never would have thought to combine them in a soup!

  15. This looks delicious! Thanks for sharing.

  16. This soup looks beautiful! Especially the chive blossoms! What a beautiful contrast to the vivid green soup :)

  17. It looks beautiful and I always love to see savory recipes from you. I’m trying to imagine the taste now…

  18. This is beautiful! I know I would love it, as asparagus is one of my very favorite vegetables.

  19. That is one of the prettiest soups I’ve ever seen. Soup with a bouquet! (of sorts…)

  20. I love the idea of these two flavors together! I wouldn’t have thought of it myself!!

  21. Oh man, this sounds fantastic! I’m going to have to try it…

  22. I’m a soup-lover through and through and I eat it in all seasons, so I’m glad you shared this with us! I really love coconut milk in soup and I bet it’s a lovely pairing with the veggies in there!

  23. Yay for simple recipes! I always adore your blog but it’s especially nice to see a recipe I’m fairly certain I’ll be able to do x

  24. How gorgeous! This looks like it would be perfect for Easter!

    ps: made you spring fling muffins, gluten-free-inized. BEST EVER. So delicious. I can’t decide what to make next out of your book!

  25. Hey there,

    Love your blog! We were wondering if we can feature it on our site. We will be launching a new network for food bloggers, foodies and amateur chefs and would love to have you be part of it. You can visit us at http://knapkins.com

    cheers,
    Kevin

  26. What a cool combination…. the photos are stunning… ;o)

  27. WOW. The color in there is GORGEOUS! I love green foods and I’m just so intrigued by the combination of asparagus and coconut. It sounds like such an exotic dish, but with simple ingredients.

  28. Mmmm put coconut milk in anything and I’m sold! Can’t wait to try this!

  29. Nice recipe.

    I just read an article on growing my own asparagus so now I know what to do with it :)

    Thankyou

    Regards,
    Jimmy

  30. WOW, it looks amazing and even the idea is, too. I like very much asparagus and coconut, but I’ve never tried them together – I think it’s time.

    It has such a beautiful color in the picture – I’m spechless. I definetly have to try it, not exactly as you did it, but the main combination is what I want.

  31. Yumm coconut milk makes everything better in my opinion! I love how green this soup is.

  32. I used 7 ounces of Arugula instead of 4 ounces of spinach, and a full can of coconut oil-very tasty!

  33. Wow – I need to follow this blog. I love soups and stews!

  34. Pingback: Asparagus Soup with Coconut Milk | Chameleon Kitchen

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