Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”


  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste


1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Wilted Kale and Beans

This is just about one of the easiest recipes to make, using only six ingredients.  Do you see a theme coming from me lately…easy and simple…  Eventually, I’ll master being a  supermom, you know, making crafts that would put Pinterest to shame, preparing four course meals every day, sewing all of our clothes, and growing our own organic produce all while kissing away boo boos by day and saving the world by night, but for now, all I have time for is a six ingredient recipe.  Baby steps.

The concentrated broth packs a lot of flavor, which is intensified as the liquid boils off leaving a rich savory taste with little effort.  Kale can be tricky, though.  It needs to be cooked long enough to get rid of the bitter taste.  The time spent wilting, then cooking off the liquid seems to be just right to bring the kale to its sweet spot.  Want to know what else I love about this recipe?  No oil, just the necesities.  I tend to make this as a side dish for holidays, for get togethers, or just for a regular Tuesday dinner, but this time it has been my lunch and my dinner and I am already looking forward to eating more for breakfast.

You can get fancy with it if you have the time.  Sometimes I throw in sautéed onions and minced garlic.  Adding curry powder and garam masala is also a fun twist to take it in a different direction.


  • 12 ounces kale, cleaned and chopped
  • 2 cups water
  • 2 vegetable bullion cubes (I prefer Edward and Sons bullion)
  • 3 15.5 ounce cans cannellini beans, drained and rinsed
  • ½ tablespoon garlic powder
  • ¼ teaspoon salt


1. Place two cups of water and two vegetable bullion cubes into a microwave safe bowl and heat until cubes are dissolved.

2. Place the kale and one cup of vegetable broth into a large pot and heat over medium heat covered for five minutes.

3. Uncover and increase the heat to medium high. Add the beans and garlic powder. Stir well until no liquid remains at the bottom of the pot. Continue to add one tablespoon of broth at a time and stir until no liquid remains, repeating until the broth is gone. Add salt to taste.

(Serves 8)

Alt=”Wilted Kale and Beans”

Wilted Kale and Beans Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!