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Creamy Asparagus Soup

If you like asparagus, this is a great side to a grain or starch-focused main dish.  It also goes great on its own, with crackers or fancy bread of your choosing.

As an extra-curricular activity, try putting your television on the Food network and hold back the vomit as they prepare Bacon Something Something Wrapped With A Maple Bacon in Pork Tur-duck-ham Bacon Glaze.


  • 1 bunch (2 to 2.5 cups) of chopped asparagus
  • 2C almond milk
  • 1C water
  • 2T nutritional yeast flakes
  • 1T Bragg’s liquid aminos

You know about proteins, right? Those things North America is insane with consuming far too much of?  Well, there is one amino acid called asparagine, and guess where it gets its name?  No, not an Italian racecar driver; the name comes from asparagus because is so full of this compound [1].

Stuff You’ll Need to Do

  • Chop asparagus into 2” long cuts
  • Steam 10-15 mins until soft but not mushy
  • Combine water, almond milk, flakes in pot and heat to gentle simmer
  • Once simmering, add in the asparagus
  • Turn off burner
  • Let sit with occasional stirring for about a half hour.  (You can skip this step if you’re in a hurry)
  • Scoopy 1C at a time into a food processor, but don’t do like I did and overload the thing or you’ll have a watery green explosion all over your kitchen.
  • Pulse the food processor it each load of soup is smooth.
  • Pour through a strainer into another pot or serving dish.


4 Responses

  1. lindsayr says:

    Creamy asparagus soup, is one of the most tasteful soup I ever tasted. And the information about asparagine, that’s awesome but I wonder if it also offers vitamins and minerals like B12 for energy?

  2. KittyKatinWV :-) says:

    1. If it is food processed, why bother with the straining? Couldn’t you just eat the fiber? Or does it take away? (Oops. That was three questions in one.)
    2. Would soy milk be an okay substitute for the almond milk?

    I’m not the biggest asparagus fan, but in a soup, I’m thinking I could give it a whirl.

  3. Jason Dunn says:

    I think the straining makes it creamier. Haven’t tried without straining, but I’m a fan of throwing nothing away, so maybe not straining is the way to go?

    Unsweetened soy, definitely not vanilla, would work!

  4. Jason Dunn says:

    Also would work: hemp, rice, and the other good non-dairy milks.

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