The Best Zero Waste Asparagus Ends Soup (Gluten Free, vegan)

Prep: 5 minutesCook: 50 minutesTotal: 55 minutes
Yield: serves 4Category: Soups/Sides
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This delicious asparagus soup is easy to make and uses the entire asparagus meaning that there is no waste! This is part of a zero food waste series I have been working on that uses the parts of fresh produce that usually get thrown away – for more zero waste recipes like this check out my Sweet & Sour Watermelon, my Barbecue Cauliflower Ribs and my Banana Peel Bacon recipes.

To make this you have two options. You can either buy fresh asparagus and simply use the entire stalk including the woody ends in this soup OR you can save up all of the woody ends over time and throw them in a freezer bag ready to use them in this soup. This soup will be delicious either way, however, if you choose the latter you will need to make sure the woody ends are really soft before blending so they don’t go stringy. You will be rewarded with this deliciously creamy soup that is packed with flavour and nutrients that you can throw together quickly and cheaply.

I use potato in this soup for sustenance and creaminess. I do not peel the potatoes first but if you want to just remember to save the peelings to use in a stock or to make homemade crisps with. You could also throw broccoli stalks into this soup if you have any that need eating as they are also often thrown away despite being edible.

The plant based cream in this recipe is completely optional, however, I prefer to use it as it adds a lovely creamy quality that gives this soup a decadent feel despite being made from scraps. You could also omit the nutritional yeast if desired or substitute it for a dairy free, (or dairy containing – whatever fits into your diet), parmesan style cheese.

I have noted that this soup serves four but I guess that all depends on your portion sizes! To make this asparagus soup recipe even easier try it in a soup maker – just omit the oil, throw everything in and select the option for a smooth soup.

If you like this soup you may also like my Creamy Broccoli & Pesto Soup, my Chunky Leek & Potato Soup and my Hearty Lentil & Vegetable Soup.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

metric
imperial
  • 300g 1 + 3/4 cups asparagus
  • 2 medium sized potatoes
  • 700ml 3 cups water
  • 100ml 1/4 cup + 2 tbsp plant based single cream
  • 2 tbsp nutritional yeast
  • 1 large white onion
  • 2 cloves garlic
  • 1 handful fresh parsley
  • 1 vegetable stock cube
  • large pinch sea salt
  • large pinch black pepper
  • splash cooking oil

Method

  1. Peel and chop the onion and garlic and add to a large saucepan along with a splash of oil and cook for one minute
  2. Chop the potatoes and asparagus into small chunks and add to the pan along with all of the other ingredients, cook over a moderate heat
  3. Once boiling, place the lid on and reduce to simmer for 50 minutes, stirring often
  4. Allow to cool and use a hand blender to blitz until smooth
  5. Reheat before eating and serving with a little bit of extra parsley and cream

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