Creamy white asparagus soup

 

Happy May Day everyone! The Labour Day starts sunny here in Copenhagen and we will be enjoying a nice spring day off. The trees are blossoming and people seem happier now that it’s getting warmer. As I’ve already mentioned, I’ve been enjoying the wonderful spring veggies and today’s recipe is one of the dishes I made.

This is a German style creamy white asparagus soup with a little twist, as this soup is vegan. I made it with the very thick and nice Aito oat cream and the nicest white asparagus from the market. I haven’t eaten an asparagus soup for a long time, but it was so nice that I have to make it again while the veg is in season. Here is my recipe that makes a small starter soup for two or a larger bowl of soup for one person.

Creamy white asparagus soup

Ingredients

2-3 white asparagus

1 small onion

2 garlic cloves

1 tbsp vegan butter

100 ml oat cream

200 ml water

1 vegetable stock cube

1 tsp herb salt

½ tsp ground black pepper

50 ml white wine

Method

Peel and chop the asparagus to pieces. Chop the onion and garlic finely.

Start sweating the onion in the vegan butter until it’s soft and then also add the garlic followed by the asparagus.

Pour the oat cream, water and seasoning in and let simmer. Add more water if needed.

Purée the soup and let simmer a bit further after that with the white wine addition.

Enjoy once you are happy with the flavours. Add more seasoning to taste.

Have a lovely weekend!

Your VegHog

Crown prince squash soup

 

The soup season is starting to be upon us here in Europe, and I have indeed made quite a few soups lately. They are so warming and comforting and convenient to make also on busy weekdays.

I had some crown prince squash left (see also my yesterday’s recipe for Spicy pumpkin tacos, if you are after squash and pumpkin recipes for the season), so I decided to use it in this soup. I usually add lentils to this kind of vegetable soups, as they give a lot of body and of course protein to the soup. I also added homegrown chilli for some additional heat. Otherwise the soup is quite basic. Have a look at the easy recipe below.

Crown prince squash soup

Ingredients

¼ crown prince squash

3 carrots

2 shallots

2 garlic cloves

1 red chilli

2 tbsp vegetable oil

½ cup yellow lentils

1 vegetable stock cube

Salt to taste

Ground black pepper to taste

Fresh chives

Method

Peel the crown prince squash and carrots and cut them to cubes or slices.

Heat vegetable oil in a saucepan and cook the shallots, garlic and chilli until they are soft. Then add the carrots and squash to the pan and cook for a while. Rinse the lentils and add them to the mix.

Season with vegetable stock cube, salt and pepper and cover with water. Simmer the soup until the vegetables are soft and then purée it. Taste it, and add any additional seasoning, if needed and enjoy!

 

Your VegHog

 

Orange and ginger crown prince squash soup and caramelised onion and cheese swirls

This post has a monster title and quite long recipe descriptions, but believe me, it's actually all quite easy and fun! I just love these type of squash soups that have an orange and ginger addition. They add a great flavour to the soup. I added orange and ginger to a basic squash soup of mine and served it with homemade caramelised onion and cheese swirls. The swirls take a while to make, but it's definitely worth it. This was a perfect dish for a quiet autumn evening home. Have a look below how I made it.

Orange and ginger crown prince squash soup

Ingredients

¼ crown prince squash

3 carrots

2 onions

3 garlic cloves

3 cm fresh ginger

Vegetable oil

½ cup red lentils

1 l vegetable stock

1 orange

Salt to taste

Ground black pepper to taste

Method

Soak the lentils.

Peel the squash and carrots and cut them into pieces.

Chop the onion, garlic and ginger finely and start cooking the onions in the oil until soft. Then add the garlic, ginger, squash and carrots.

Add the lentils to the pot and then the vegetable stock, and let simmer under lid.

Press the orange into juice.

Season the soup with salt and pepper and the orange juice.

Purée the soup once all the components have cooked.

Caramelised onion and cheese swirls

Ingredients

The dough:

200 g wheat flour

200 g spelt flour

1 tbsp dry yeast

1 tsp salt

250 ml lukewarm water

4-5 tbsp vegetable oil

The filling:

6 large onions

2 tbsp vegetable oil

1 tbsp butter

1 garlic clove

1 tsp salt

½ tsp ground black pepper

200 g cheese

Method

First make the dough by mixing the dry ingredients and then adding the water and oil. Knead and let rise for about one hour.

Cut the onions into half rings and start cooking them in the oil and butter mix. They also need about an hour cooking time while the dough rises. The onions need to be nicely brown by the end of it.

Once the onions are cooked, stir in the finely chopped garlic and season with little salt and pepper.

Roll the dough out onto baking paper into a rectangular shape.

Spread the onions and cheese onto the dough and then roll it into a large log.

Cut generous slices from it and place them into a baking tray.

Bake at 180 C for about 30 minutes or until done.

Enjoy the fresh bread together with the soup.

Your VegHog

Radish and leek summer soup

Now this is what I call healthy food, at least this soup looks like it. It's green, it's vegan and it's low fat. The radishes in my balcony box grew a bit out of control and I had to get creative again, so I made this nice and light soup for a summery lunch.

Ingredients

1 leek

4 radishes with leaves

2 cloves of garlic

Vegetable stock

Olive oil

Cress

Salt

Pepper

Wash the vegetables and chop them. Heat oil in a pan and quickly fry the chopped leek and garlic. Prepare a vegetable stock and add it to the pan. Then add the chopped radishes and radish leaves. Let simmer for about 20 minutes and then season and puree the soup.

Enjoy if you dare to make this greenness!

Your VegHog