Creamy Asparagus Soup

From: Nourishing Meals, Tom MalterreAsparagus

Originally inspired by a soup from Kauai, it’s delicious even when you change some of the ingredients.


  • 2 to 3 tbls extra virgin olive oil
  • 1 heaping cup diced shallots
  • 1 leek, end trimmed and chopped
  • 4 to 5 cloves garlic
  • 1 tsp dried thyme
  • 1/4 tsp crushed red chili flakes (optional)
  • 2 to 3 tbls Herbamare
  • 1 tsp ground black pepper
  • 1 large yam peeled and diced
  • 1 pound asparagus, ends trimmed and chopped
  • 4 cups diced tomatoes
  • 2 cups cooked garbanzo or cannellini beans
  • 6 cups water, vegetable stock, or chicken stock
  • 1 large handful fresh basil leaves


Heat an 8-quart stockpot over medium heat. Add the oil, then add shallots and leeks; sauté for about 5 to 10 minutes. Add garlic, thyme, chili flakes, salt and pepper; sauté a minute more. Add yams, asparagus, tomatoes, beans, water, and basil; cover and simmer for about 25 minutes.

Puree in batches, taste and adjust salt and seasonings if necessary. Leftovers can be frozen in jars for future use.

Yields: 8 to 10 servings