Recipe sourced from theveganlarder.com
For the stock (optional)
- Handful leek tops
- All the the woody asparagus ends
- A few parsley stalks
- 1 4″ x 2″ piece kombu (or other edible kelp/seaweed)
- 1 tsp whole peppercorns
- Water to cover
- Carrot, onion, parsnip and other veggie trimmings if you have them
For the soup
- 1½ cups asparagus (1 bunch/15 stalks)
- 2¼ cups leek finely chopped, about 1 medium leek
- 1½ cups cooked butter beans (equivalent of 1 standard tin/can)
- 1 tsp thyme, about 4 sprigs
- ½ cup vegan white wine
- 1 Tbsp olive oil for sauteeing, can also use water
- 2 cups vegetable stock, make your own (see recipe above) or use good quality boullion powder
To make the stock
- Add all the stock ingredients into a large pot. Cover with water and bring to the boil. Simmer for half an hour to 1 hour (depending on how much time you have)
- Drain and keep the liquid. *Warning- be sure to drain into another large pot. Not down the sink.
To make the soup
- Finely chop the asparagus stalks reserving the asparagus spear tops. Chop the leek finely too. In a large saucepan gently sautee the leek in the oil or water.
- Add the asparagus stalks, the wine, the butterbeans, the thyme and the stock. Simmer for around 10 minutes, until all the veggies are soft.
- Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed. Add the asparagus spear tops in, and simmer for another 3 minutes so they are just cooked but still green.
- Serve with crusty bread or on it’s own, making sure each person has a fair share of the asparagus tops.