soup

HOW TO PREPARE ASPARAGUS 7 DIFFERENT WAYS by Lindsey | Dolly and Oatmeal


may is unofficially asparagus season (🙌🏼) - hurrah! among a few other pieces of product, like rhubarb for instance, asparagus is my absolute favorite spring vegetable. since moving to LA, i’ve come to appreciate it even more. back in new york, my mom had a good portion of her garden dedicated to asparagus. beginning in mid-april we would watch it peak through the soil until it got mature enough to harvest. and the moment you cut that first stalk you knew that spring had officially commenced. i love to let the asparagus flavor shine by using simple flavors including: oils and vinegars, herbs, and light spices. this time of year asparagus should be tender and sweet, and bright green or sometimes purple (depending on the variety). my mom’s garden asparagus was so tender that it only required a minute of cooking, and in some preparations you could it eat raw altogether. either way, this is the best month to partake in cooking all the asparagus!

here are 7 of my all-time favorite asparagus recipes, and the various ways you can prepare, what flavors you can pair with asparagus, and how to serve asparagus right alongside the rest of your spring haul. there are a couple soups for those brisk, chilly spring days, a few ways to roast asparagus with the most complimentary flavors to best serve this delightful vegetable with. we also have an asparagus sandwich with avocado and punchy dijon, and a spring rainbow bowl that will perk up your lunch game big time.

i hope these recipes offer some ease and comfort in these warm/hot/chilly/cold days :) xo!


CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP

this soup shouts asparagus. it uses about 2 whole bunches, plus some aromatics to really make it sing. we add some soaked cashews to make it a luscious, creamy vegan bowl. it’s perfect for this season when it’s not quite hot enough at night (or even during the day sometimes) to do away with all the cozy that soup brings. this is also perfect appetizer, or to right alongside your main dish.


BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

BALSAMIC ROASTED ASPARAGUS W/ FRIED CAPERS & 7-MINUTE EGGS

this bowl combines so much of the beauty that is spring. there’s balsamic roasted asparagus, fresh baby greens, pea shoots, and runny eggs. the colors alone scream spring with all those green and yellow tones. it’s the kind of meal that' combines the ease of preparing fresh ingredients, with the bits of complexity in flavor. the balsamic-roasted asparagus is one of my favorite ways to prepare it, the flavors are surprisingly complimentary of one another. this is a great dish to whip up for lunch, or a quick dinner.


CREAMY TAHINI & LEMON ASPARAGUS SOUP

CREAMY TAHINI & LEMON ASPARAGUS SOUP

this soup knows no bounds with the amount of flavor going on here. there’s enough tahini added here to make this soup a bit creamy without any dairy or the need for any starchy vegetables. what you get is essentially spring in a bowl, with a good dose of zing from the lemon juice. add all the garnishes, or just leave it be. whatever you choose to do it will be absolutely delicious either way.


CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

CILANTRO BLACK RICE W/ ROASTED GARLIC SCAPES & ASPARAGUS

this recipe is an old standby. it combines a wonderful array of spring vegetable you likely see at your farmers’ market or grocer this time of year. it’s a humble dish with lots of flavor. the rice is cooked with cilantro sprigs which is a simple technique to infuse a good amount of herbaceous flavor into your rice. the garlic scapes and asparagus are given a quick sauté making them bright and flavorful. add some toasted almonds to top and you’ve got yourself a simple little side dish, or a lovely bed to top with your protein of choice to make it a heartier meal.


ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

ASPARAGUS, PEA & BROCCOLI RABE SAUTE OVER A CHIVE-CHICKPEA MASH

this fan favorite from years ago is one of my absolute favorite dishes on this site. while it may sound like a ton of ingredients, it’s quite simple to put together. this dish bursts at the seams with everything spring - i think i tried to cram everything spring forward into this dish, and it tastes that way too. there are freshly shelled peas, broccoli rabe, and sweet asparagus sitting a top a simple chickpea mash with delicate onion flavor thanks to spring’s first spring onion: chives. it makes for an impressive meal - both for your eyes and belly.


SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

SAUTEED ASPARAGUS & DIJON AVOCADO SANDWICH

this is simple, humble sandwich that is easy to put together at home, or take on the road. it’s a wonderful compact meal that stands up to the elements while also delivering a little punch of flavor, creaminess, and crunch. it’s wonderful for spring picnics, for a random sweltering spring beach day, or just to take as your desk lunch.


SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

SPRING RAINBOW BOWL W/ HONEY MUSTARD TAHINI

if you meal prep, this dish is for you. i love taking the odds and ends leftover from meal prep to combine a bright bowl. this bowl also happens to contain the sunshine-y vibes that spring inspires. and when you combine it with 2 vivid dips how could you wrong? there’s roasted asparagus, roasted purple sweet potatoes, cucumber and carrot ribbons, ripe avocado, sautéed greens and mushrooms, and a runny egg. it basically has everything you could want in a lunch bowl.


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CASHEW CREAM OF ASPARAGUS & SPRING ONION SOUP by Lindsey | Dolly and Oatmeal


it’s week 23 of being pregnant, and whoa am i feeling it a whole lot more at this point than when i was pregnant with amesy. i’m 2 years older, which almost feels like dog years when you’re in your 30’s, pregnant (and have a toddler), and have a physical job on most days. which is all to say, i am beyond grateful, but also beyond tired most days. i try to keep a consistent schedule throughout the week which basically consists of this:

  • 5:20 - wakeup, drink a big glass of water. brush teeth, etc.

  • 5:45 - make myself 1/2 piece of toast or waffle spread with some almond butter for a pre-workout snack

  • 6:00-6:30/45 - head downstairs to our little gym for a workout. i generally train with weights 3-4 days a week, or i do a light cardio/body weight exercise.

  • 6:30/45-7 give amesy breakfast and make an iced matcha.

  • 7/7:15 - shower.

  • 7:30 - amesy helps to make my breakfast smoothie with me (i generally have the same one everyday, i’ve been following kelly leveque’s smoothie method for almost 2 years - it’s my favorite and keeps my tummy full and happy for a few hours). he has a ball adding everything, watching it blend, and loves taking a few “moothie” sips at the end ;)

  • 7:40-8 - play with amesy. usually we read a book or 5, do a puzzle, etc.

  • 8 - hustle time! make amesy snacks and lunch for preschool, get myself ready for the day - dry hair, make the bed, finish folding laundry, wash dishes, answer any important emails or DMs, etc., etc.

  • 830/45 - frank leaves for work (some days he takes amesy to school)

  • 9:00/30 - drop amesy off at school, then head to the grocery store to pick up groceries for a few days, food for recipe testing, or ingredients for a shoot, and stop for a matcha.

  • 10:30/11 - get back home (this all depends on traffic). mid-morning is typically when the light is good in my studio/kitchen. so if it’s a shoot day, it’s straight to work. if it’s a recipe testing and recipe development day then i usually get on my computer, then into the kitchen.

  • 1:00-1:30 - lunch

  • 1:30-3:00/30 - edit photos, write blog posts (i generally write the blog copy the day before, but everything else - including my email campaigns - gets built out ahead of time) brainstorm future content, get back to emails and DMs, wash dishes that were used in that day’s shoot, clean up, etc.

  • 3:00/30 - walk quint

  • 3:45/4 - leave to pick up amesy.

  • 4/4:15 - pick amesy up from school and smother him in kisses and hugs

  • 4:30 - get home. we play outside for a bit, read books (he loves books, if you haven’t already guessed), snuggle - if he lets me - play inside, etc.

  • 5:30-6 - amesy watches sesame street or barney, and i’m back in the kitchen making dinner, or heating up what i’ve made earlier in the day.

  • 6:15/30 - frank’s home and we all eat dinner together

  • 7:00-7:30 - amesy’s bath time, then bedtime

  • 7:30-on - we generally talk for a bit a catch up, then watch something on TV, or hang outside and talk/listen to music if it’s a nice night.

  • 9:30/45 - get ready for bed: oil the eff out of my belly, brush teeth, wash my face (which i’ve been doing with just raw honey and loving lately - check out this post by my girl lily) , put jammies on, and bedtime. goodnight.

not much of a segue here, but i thought it would be fun to share what a typical day looks like. i always find it interesting how people schedule their day (especially if they’re freelance, and/or have children), and use the most of their time.

but we’re also here for this soup! i’ve been making cashew-based soups like this for a while, and i think it’s a terrific way to not only take a non-creamy, vegetable-centric soup to the next creamy level, but also to add some healthy fats into what is generally a fat-less or low-fat dish. i mentioned kelly leveque above. she’s a holistic nutritionist that i began working with almost 2 years ago, and i haven’t looked back. her (science-based) philosophy is essentially to fill your plate/bowl with quality protein, greens, fiber, and healthy fats. the combination of these 4 quiet your hunger hormones leaving you happy and full, but more importantly they balance your blood sugar.

i’ve struggled with regulating my blood sugar for most of my adult life, and even when i was a teenager. i probably haven’t felt more myself now than ever. i previously dealt with debilitating stomach pains, bloat, constant depression, anxiety, headaches, body and joint aches, etc. it wasn’t until amesy turned a year old that i finally realized that i can’t take proper take of my child if i’m not taking care of myself. since then, (and i’m not perfect at this, especially being pregnant now) i have prioritized my health and well-being, which includes a workout schedule, and maintaining a diet that makes me feel good. this soup is part of that. it’s got a good serving of fibrous asparagus in each serving, along with fresh green herbs, a whole bunch of spring onions, and cashews for our healthy fat. i serve it with a protein: generally baked fish or grilled chicken. this is in no way saying that you should follow this way of life. i firmly believe that everyone has their own path and journey, this world is not a one-size fits all, and neither should your well-being and health. but, if you have read through this and have struggled with similar issues, and you have questions/comments i would be so happy to have a conversation with you!

more than anything, i began dolly and oatmeal to find and learn from a community of people who both loved food, but also had some struggles. my intent was, and always has been to give back in some way. to offer something of value. i am going to continue to talk about my journey here, and i hope you’ll chime in - whether that’s in the comments or through email. even though it seems that blog commenting is on a downward trend, i would love for this space to be an open conversation, and place where we can all learn from one another.

in the meantime, biggest of hugs to you! xx



cashew cream of asparagus & spring onion soup | v & gf

  • the great thing about this soup (most soups) is that you can substitute in whatever vegetable you prefer here. think: broccoli, peas, a combination of both, cauliflower and spinach, the list goes on. i add a bit of tarragon here just for a touch of its flavor, but feel free to add another herb in its place.

PRINT THE RECIPE

| serves 4-6 |

  • 1 cup raw cashews, soaked for at least 2 hours, drained and rinsed

  • 2 large leeks, white and light green parts sliced

  • 1 bunch (roughly 1/2 cup) chives, roughly chopped

  • 2-3 cloves garlic, minced

  • 2 bunches (roughly 2 pounds) asparagus, woody ends trimmed

  • 8-10 tarragon leaves

  • 3 cups organic vegetable or chicken broth

  • salt & fresh ground pepper, to taste

  • juice from 1 small lemon

topping options:

  • tahini sauce

  • roasted asparagus tips

  • toasted bread cubes

  • chopped herbs (i used dill and chives)

  • chive & broccoli rabe blooms

  • fresh ground pepper



method

  1. heat a large soup pot over medium heat. add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes. add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. add the broth, and bring everything to a simmer. cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.

  2. in batches, puree the soup in a blender (preferably high-speed). pour the pureed soup back into the soup pot to warm it back up. serve the soup warm and garnish with desired toppings. soup can be made ahead of time, and can be stored in the fridge for up to 5 days.


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GOLDEN CAULIFLOWER KABOCHA SOUP by Lindsey | Dolly and Oatmeal


it’s been raining for a few days straight here in socal, and i couldn’t be happier. life is slower, food is warmer, and we all just hunker down and get cozy. this past saturday night we made pizza, watched finding nemo (for the millionth time) and ate dinner on the couch. - ultimate cozy-ing down. to be honest, i haven;t made a single soup this entire fall/winter, so this golden number was long overdue.

if you’ve hung around this blog long enough, you may know i have an affinity for kabocha squash (if you’re not familiar with it, it’s a japanese winter squash variety that is has a beautiful velvet texture when it’s cooked, and an earthy, yet sweet flavor). i use it for soup, biscuits, and even chocolate muffins. it lends such a lovely texture to just about anything it touches.

this golden cauliflower kabocha squash combines cooked cauliflower and roasted kabocha giving you the silkiest, creamiest soup i’ve ever made. we use a few aromatics and spices to give this soup a flavor profile. i wanted something warming and cozy, so naturally i went with ginger and turmeric, with some cumin thrown in there for an extra little flavor nudge. the best part though comes when you add the (plant-based) yogurt. it gives this earthy-sweet soup some much needed tang. i hope you get the chance to make this soup, it’s a good one!

happy january, loves! xo



golden cauliflower kabocha soup | v

print the recipe!

- you can substitute the kabocha squash with any winter squash variety you have on hand (although i really urge you to find a kabocha squash if you can).

| makes 4 servings |

  • half of a large kabocha squash (or 1 small one)

  • avocado oil (or another high heat oil)

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1-inch knob ginger, peeled and minced

  • 1 head cauliflower, cut into evenly sized florets

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 32 ounces (1 quart) low sodium vegetable stock

  • 1/2 cup unsweetened greek-style almond milk yogurt (preferably this brand, but i also like this one by so delicious)

  • salt & pepper

toppings:

  • toasted sesame seeds

  • chopped chives

  • microgreens

  • toasty bread



method

  1. preheat oven to 400°F and line a baking sheet with parchment. rub the cut side of the squash with avocado oil, and place cut side down onto the prepared baking sheet. roast for 45-60 minutes, until cooked through and tender. remove from the oven and let rest until it’s cool enough to handle. once cool, spoon out and discard the stringy center and seeds.

  2. heat a large soup pot over medium heat. once hot, add the oil and onions and cook, stirring every now and then until soft and translucent, about 10 minutes. add the garlic and ginger, and cook for 45 seconds to 1 minute, stirring, until fragrant. add the cauliflower and spices, and stir, cook the cauliflower until slightly soft, about 5 minutes.

  3. add the stock, turn up to the heat and bring the soup to a simmer. let the soup simmer until the cauliflower is cooked through, about 12-15 minutes.

  4. add the roasted kabocha squash, and give everything a stir, breaking up the squash.. remove the soup from the heat, and let cool for about 10 minutes.

  5. carefully transfer the soup into a blender (i prefer using a high speed blender, but a traditional blender, immersion blender, or a food processor with work too), add the yogurt, and salt & pepper to taste. blend on high for about 1 minute, tasting the soup and adjusting the salt if necessary, until the soup is silky smooth.

  6. pour the soup back into your soup pot, and heat it over medium heat until nice and hot.

  7. divide soup between your bowls, and top with chopped herbs, toasted sesame seeds, microgreens, and your favorite toasted bread.


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