How This Helps
This recipe is adapted from a Betty Crocker cookbook. The original version used cream and the asparagus was boiled and then blended into the soup. I roasted the asparagus since we love the texture of roasted vegetables in our soup. The vegetable bouillon cube used here is from a local farmer’s market which also specializes in health foods and had a no salt and no MSG bouillon cube. This can be substituted with any soup or seasoning mix.
A vegan version of this soup can also be made with almond or soy milk. It was a comforting meal on a cold day with some grilled cheese sandwich. I used a cracked wheat sourdough bread for the sandwich. Sourdough bread goes well with these kinds of soup. You can also just toast the bread with butter and serve it along with the soup.
1. Asparagus, 1 big bunch, washed, trimmed, and cut into small pieces.
2. Garlic, 2 cloves.
3. Milk, 1/2 cup, Cream can also be used here for a richer version.
4. Vegetable bouillon cube, 1. I have used a no-salt, no-MSG and vegetable cube here.
5. Salt and pepper as per taste.
6. Parmesan cheese, 2 tablespoons.
Spread the asparagus and garlic cloves on a baking sheet and spray them an oil spray. Bake them at 350 degrees for 20 minutes and let it cool. Blend them into a smooth puree with a little water. Add this blend into a pot along with 3 cups of water, milk, vegetable bouillon cube, salt, and pepper and let it come to a boil. Simmer for 5 minutes, then add the Parmesan cheese and switch off the stove. Serve hot with any kind of bread or sandwich or garnish with croutons and serve.