I’m a huge proponent of not wasting food. In fact, our family has a 3 percent food waste goal. In order to make that happen, we look at every bit of produce to try to use it all.
Although many people throw the ends away, nearly every bit of asparagus stalks are edible. You can even save the scraps of the asparagus ends to use in homemade vegetable broth.
This recipe is truly an example of using the “ends” to a “means”.
You can feed your family for, literally, pennies, utilizing an ingredient, which you may very well have thrown into the garbage bin.
To prepare asparagus, bend the stalk. It will naturally break at the tender part. Set the tops of the asparagus aside for use in other recipes. We will use just the ends for this recipe. You can use the asparagus tops for another recipe.
Asparagus Ends Soup is
- 1 medium onion – diced
- 1 cup water – enough to cover onions and asparagus
- 1 bunch asparagus ends – washed and chopped
- 1/4 cup parsley – fresh chopped
- 2-3 tsp salt-free seasoning blend (your choice)
- 2-3 cloves garlic – minced
- 1 large baking potato – diced
- 2 cups vegetable stock or water
- 4 green onions – chopped (green parts reserved)
- 1 1/2 tsp. dried dill
- 1/2 tsp. salt
- 1 cup unsweetened almond milk
Heat medium sized pan. Add 4 Tbsp water to keep onion from sticking. Water saute onion until translucent. Add asparagus ends, parsley, garlic, salt free seasoning, and enough water to cover vegetables.
Simmer 12 minutes until asparagus is tender. Let cool slightly. Place in blender and blend on high until smooth.
Return the pureed vegetable soup base to pan, adding 1 large, diced baking potato, vegetable stock, the diced white parts of the green onions, dill, and salt. Cook on low 15-20 minutes until the potato is tender. Add almond milk a little at a time until desired finished consistency is reached.
Taste and correct for seasonings. Serve garnished with reserved green onion tops and diced tomatoes.
Download a free PDF of this recipe here.