Creamy Asparagus Soup with Saffron

By May 4, 2015 April 13th, 2018 Gluten Free, Nut Free, Paleo, Recipes, Seasonal, Soup, Vegan

asparagus soup 1Saffron is wonderfully aromatic and adds a nice depth of flavor to this soup. Because of the medicinal qualities of saffron, this soup is calming and makes you feel happier.  Asparagus contains fiber and one of the minerals it contains chromium, enhances the ability of insulin to transport glucose from the bloodstream into cells. It is a good source of glutathione, a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals.

Asparagus is listed as a vegetable with a low amount of pesticide on EWG list Dirty Dozen / Clean 15 Fruits and Vegetables.  It is fine to buy non-organic here.

Asparagus soup ingred

Creamy Asparagus Soup with Saffron 

Dairy Free, Gluten Free, Paleo, Vegan (if using vegetable stock), Nut Free

4 servings

Large pinch of saffron about 15-20 threads
2 Tb olive oil
3 cloves garlic, chopped
1 1/2 cups chopped onion (1 large yellow)
2 celery stalks, chopped
¼ tsp Celtic sea salt
4 cups cauliflower, chopped (1/2 large head)
2 lb asparagus, trimmed (5 cups)
¼ tsp cayenne (optional)
5-6 cups vegetable, chicken broth or water
Fresh pepper to taste
¼ cup parsley, finely chopped

  • Trim the tough ends off of the asparagus. Cut tips 1 ½” long and set aside. You should have about 1 cup. Cut the remainder of the asparagus into 1” pieces. It will be about 4 cups
  • In a medium soup pot heat the oil over medium-low heat.
  • Add the onion, salt and celery and cook for 3 minutes until softened.
  • Add the garlic and cook for 1 minute more
  • Add cauliflower, asparagus, except for the 1 cups of tips you saved, cayenne, saffron and 5 cups broth.  The broth should cover the vegetables, if not add a little more.
  • Bring soup to a boil
  • Reduce heat to low and simmer, covered until the cauliflower is cooked about 12 minutes.
  • In the meantime boil some water in a small saucepan.  Add the asparagus tips and blanch for 3 minutes or until crisp tender.
  • Drain and set aside.
  • Once the soup is done, let it cool for a few minutes so it is easier to work with and you don’t burn yourself. Transfer the soup to a blender and blend on high until smooth. You may have to do it in 2 batches depending on the size of your blender.
  • Pour back into the pot.
  • Add in the cooked asparagus tips and chopped parsley. Season with additional salt to taste and fresh pepper.   Heat through.
  • Serve.



Leave a Reply