We have the most wonderful asparagus patch at our house. It is about 90′ long by 4′ wide. The most beautiful asparagus spears find their way up through the soil and out into the sunshine to be picked and loved by me! 
I love asparagus season, I never get tired of eating it. On this day, I was going to make some asparagus soup. I used about 1 1/2 pounds of asparagus, vegetable broth, some earth balance margarine, rice milk and spices.
I overdid it on the veggie broth and rice milk and it was a bit thinner than I thought I would like, so I had to do some quick thinking. I decided to turn this into a “Thai” asparagus soup. Their soups are pretty brothy, so I thought that would work well.
To the above ingredients I added, Thai green curry paste and curry powder. Ken truly loved this soup. We ate the soup along with some low-sodium, no hydrogenated oils crackers and a cup of hot tea. A great, very light soup.
You can find the recipe here.
Make and enjoy!
Happy Healthy Eating,
Jackie V
This asparagus soup Jackie made was SO different than any she has made in the past. The flavors were so different, it was like having a soup from another country. I recommend you give this dish a try.
I’ve been busy so I haven’t logged in for awhile. I was reading this entry and while I’m the only one in my family that doesn’t care for asparagus it reminded me of the meal I made last night. Kelly and I cook a lot of Thai and Indian inspired dishes. This one came about to get rid of a few lingering items in the freezer. You can either make this dish with the vegetables alone or you can use either shrimp or chicken. It isn’t a vegan recipe, but I’m sure you can substitute a few items. Here’s the recipe (Jackie if you want to move this that’s fine).
Thai Curry Soup:
1 tablespoon olive oil
1 cup thinly sliced or chopped onion ( I add mixed color sliced bell peppers as well about 1 cup)
1 teaspoon (+- to taste) Thai green curry paste
1 14oz can of unsweetened coconut milk
1 can low-salt chicken broth
3 tablespoons Thai fish sauce
1 tablespoon of sugar
1 can diced tomatoes or rotel if you want more kick
1 package lg. shrimp peeled/deveined or 3 lg boneless skinless chicken breasts
1 generous squirt of lime juice
1 teaspoon yellow curry powder
1 teaspoon minced ginger
1 teaspoon minced garlic
1 can of baby corn drained
1 can of sliced water chestnuts drained
A dash of salt and pepper
Chopped fresh cilantro
Heat oil in large skillet over med-high heat. Add onions and peppers; stir fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green curry paste, yellow curry powder, garlic, and ginger ; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, salt, pepper, and sugar; bring to a boil. Add tomatoes, lime juice, w. chestnuts, and corn; and boil for about 2 minutes. If using shrimp, add them now and cook till the center is opaque and shrimp become pink (stir often), about 3 minutes. If using chicken (cubed), add now and cook soup till chicken is done, about 15 minutes or so. Transfer curry to bowls and garnish with the fresh cilantro. You also have the option of serving this soup over jasmine rice like I prefer. I just cook 1 1/2 cups of jasmine rice with 2 cups water in my rice cooker. Put the rice on at the same time you begin to cook the soup. Place desired amount of rice in bottom of the bowl and pour soup over it.
Here are some pics:
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Beth:
Thank you very much for contributing the recipe, and while yes, this is a vegetarian blog, I want people to be able to feel they can share their recipes too as long as they can be successfully vegetarianized/veganized.
In this case, I would just simply leave out the fish sauce, and I would use veggie broth instead of chicken broth. In place of shrimp or chicken, you could use some kind of meat substitute if you wanted, but I think this recipe would be just simply delicious without it!
Thank you, Beth. Ken and I will try this.