Asparagus & Red Potato Chowder with Red Onions

You can make this hearty soup with ingredients that are easy to keep on hand.

This recipe comes together easily, mainly with ingredients that can sit in your pantry for many weeks or months at a time. The only ingredient that perishes quickly is the asparagus.

I usually make broth with water and Marmite, but I decided to make use of the woody asparagus ends that I’d usually discard. I wish I’d made more because it was richer than any other broth I’ve made. I originally boiled the vegetables for half an hour in 8 cups of water and ended up with 2 cups of broth. Then I added the cashew water with Marmite to supplement it. You can substitute the broth recipe below with 6 cups of vegetable broth.  Or you can add 5 tsp of Marmite to 6 cups of water and add ½ tsp salt.

Once you’ve made the broth, you’re ready to add diced potatoes and red onions. Boil the potatoes and onions until they’re softened (about 10 minutes). You’ll want to remove half the potatoes and onions once they’re softened and set them aside in a bowl. Cut the asparagus into 2-inch segments. Reserve the tips and add the rest to the broth.  Cook for another 3-4 minutes. Add the beans. Blend with an immersion blender. Add the asparagus tips and cook 3-4 minutes until bright green and tender. Add the cashew cream. Add reserved potatoes and onions. Stir and serve.

Makes 8 generous servings. Serve with buttered toast.

BROTH

INGREDIENTS

• Asparagus end pieces (snapped off of 1½ lbs of asparagus)
• 1 quartered red onion
• 1 cup dried mixed mushrooms (loosely packed)
• 8 cups water
• 8 cups cashew water (reserved from water for boiling cashews for cashew cream)
• 3 tsp Marmite
• 4 dashes Maggi
• ½ tsp salt

DIRECTIONS

1. Add asparagus, onion and loosely packed cup of dried mushrooms to 8 cups water.
2. Boil for 30 minutes
3. Meanwhile boil 1 cup of cashews in 6 cups of water for 10 minutes.
4. Strain liquid from pot with onions and asparagus. You should end up with 2 cups of liquid
5. Strain cashews, reserving cashew water.
6. Blend cashews with ¾ cup water to make cashew cream
7. Add 4 cups of cashew water to the broth pot
8. Add Marmite and salt  

SOUP RECIPE (USING BROTH)

INGREDIENTS

• 1½ lbs of asparagus (snap off woody end pieces and use for broth recipe above)
• 6 cups of broth (per the broth recipe above)
• 2 lbs red potatoes (diced)
• 1 large red onion (diced)
• ¼ cup nutritional yeast
• 1 tsp garlic powder
• ½ tsp turmeric powder
• ½ tsp black pepper
• 2 tsp Frank’s Red Hot Sauce (or similar hot sauce)
• 1 tsp lemon juice
• 15 oz can cannellini beans (drained and rinsed)
• 2 TBSP refined coconut oil
• 12 oz cashew cream

DIRECTIONS

1. Add diced potatoes and red onions.
2. Boil the potatoes and onions until they’re softened (about 10 minutes).
3. Remove half the potatoes and onions once they’re softened and set them aside in a bowl.
4. Cut the tender asparagus into 2-inch segments. Reserve the tips and add the rest to the broth.  
5. Cook for 3-4 minutes.
6. Add next six ingredients.
7. Add the beans and refined coconut oil.
8. Blend with an immersion blender until smooth
9. Add the asparagus tips and cook 3-4 minutes.
10. Add the cashew cream.
11. Add reserved potatoes and onions.
12. Serve with toast
13. Enjoy!