Creamy Asparagus Soup with Crunchy Almond Garnish

Name: Creamy Asparagus Soup with Crunchy Almond Garnish
Ingredients: Asparagus, 1 lb (450 g); Extra-virgin olive oil, 1 teaspoon; Yellow onion, 1 cup (4 oz/115 g) chopped; Millet, ¼ cup (2 oz/30 g); Vegetable broth, 1½ cups (12 fl oz/350 ml); Arugula, 2 cups (2 oz/60 g) loosely packed; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Unsweetened nondairy milk, 1½ cups (12 fl oz/350 ml); Fresh flat-leaf parsley, ½ cup (¾ oz/20 g) chopped; Slivered almonds, ¼ cup (¾ oz/20 g), toasted

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

When asparagus is in season, feast on it in this creamy soup. Asparagus is a perennial crop, which means there is less energy wasted—just a harvest when the spears emerge. Used as a thickener here, millet is a whole grain that grows well in dry conditions and is pest and disease resistant.

Ingredients

Asparagus, 1 lb (450 g)
Extra-virgin olive oil, 1 teaspoon

Soup
Gluten-free
Vegetarian

Method

Trim the tough ends from the asparagus. Cut off the tips and reserve. Chop the remaining spears. In a large pot, warm the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the chopped asparagus (not the tips), millet, and broth. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer, until the