½teaspooncumin seedsfreshly-ground, or cumin powder
2tablespoonsof minced flat parsley
1½quartof vegetable broth[1.5 liter]
1½teaspoonsalt(or more, to taste)
¼teaspoonof black pepperfreshly-cracked, or ground, (or more, to taste)
Instructions
Step 1: Toast the almonds
Place the almonds in a pan and heat over medium heat. Cook and stir until they become golden brown.Remove from the heat and set aside for when serving.
Step 2: Chop the asparagus
Chop the asparagus spears into 1-inch pieces. Discard the lower ends of the asparagus stalks (they tend to be a bit too woody).
Step 3: Sautée
Heat the olive oil in a soup pot or dutch oven over low heat. Add asparagus, onion flakes, garlic, cumin, and parsley. Cook for five minutes, stirring occasionally so everything cooks uniformly.Remove the top tips and set them aside for when serving.
Step 4: Blend
Add the vegetable stock to the pot. Blend the mixture with an immersion blender until it's completely liquified and has a very smooth texture.Return to the heat and simmer over medium heat until it reaches a rolling boil.
Step 5: Serving
Season with salt and pepper to taste.Remove from the stove top and serve hot, and garnish with the asparagus tips and the almonds.
Cook's notes
Low-carb or keto eater? This is a pretty low-carb dish as veggie soups go, of course, bread is out of the question, it's a serving suggestion for people on non-low-carb diets.