Asparagus and Cilantro Soup

Name: Asparagus and Cilantro Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large onion, coarsely chopped; 3 stalks celery, coarsely chopped; 3 garlic cloves, chopped; 1 small russet potato, peeled and coarsely chopped; 1 tablespoon chopped fresh basil; 2 teaspoons chopped fresh oregano; 1 teaspoon ground cumin; 6 cups vegetable stock or 6 cups water; 2 lbs asparagus, trimmed, tips reserved and stalks cut crosswise into 1-inch pieces; 1 tablespoon tamari; 2 teaspoons sea salt; 1/8 teaspoon fresh ground white pepper; 1/2 cup finely chopped fresh cilantro

Submitted by Sandi From CA

"When asparagus is in season you simply must make this soup. The rather exotic, bitter-tasting asparagus pairs amazingly well with the fresh, clean flavor of cilantro. If you can’t find tamari, substitute low-sodium soy sauce. From The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian."

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Ready In:: 45mins
Ingredients:: 14
Serves:: 6-8

ingredients

1 tablespoon olive oil
1 large onion, coarsely chopped
3 stalks celery, coarsely chopped
3 garlic cloves, chopped
1 small russet potato, peeled and coarsely chopped
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon ground cumin
6 cups vegetable stock or 6 cups water
2 lbs asparagus, trimmed, tips reserved and stalks cut crosswise into 1-inch pieces
1 tablespoon tamari
2 teaspoons sea salt
¹⁄₈ teaspoon fresh ground white pepper
¹⁄₂ cup finely chopped fresh cilantro

directions

Heat the olive oil in a heavy stockpot over medium heat. Add the onion, celery, and garlic, and sauté for 8 minutes, or until the onion is translucent. Stir in the potato, basil, oregano, and cumin.
Add the stock and bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the potato is almost tender. Add the asparagus stalks and simmer for 5 minutes, or until the asparagus is tender and the potato is very tender.
Using a handheld immersion blender, purée the soup in the pot until smooth. Alternatively, working in batches, purée in a regular blender until smooth. Stir in the tamari, salt, and white pepper. Return the soup to a simmer, then stir in the cilantro.
Meanwhile, cook the reserved asparagus tips in a saucepan of boiling water for 1 minute, or until crisp-tender. Drain, then cut the asparagus tips in half lengthwise.
Ladle the soup into individual bowls. Garnish with the asparagus tips and serve.
The soup and uncooked asparagus tips will keep for 2 days, covered separately and refrigerated.