• Karine Wlasichuk

A Very Green Affair: Cream of Asparagus and Kale

Updated: May 1, 2020

Yesterday was one of those perfect cloudy winter days where you allow yourself to believe you are snowed in even if there is barely any snow on the ground (a cute dusting really) and cook in pyjamas. I have developed a love (nay, an obsession) for cream soups when I was waiting tables at a local bistro in Westmount (which not only helped me through school but also for my few volunteer trips in Ukraine and Israel) and the lunch special always had a delicious- and outrageously highly priced- soup which the chef (an actual angel) would pour me in a coffee mug all throughout my shift. I basically lived off of this dreamy soup (it changed everyday but it was always impeccable) and constantly tried to recreate it at home between my job applications and Jerusalem prep- fun fact, never half as good. Not once. But now that I've been trying for a while I can happily share a few healthy recipes - again, not as silky and outstanding, but the restaurant shut down thus you will never understand just how badly you're missing out. So with my cuddly baby napping next to me, I give you, the dairy-free and vegan cream of asparagus and kale.


No other option but to stay in, cuddle and cook

You will need,


Asparagus (1 bunch)

Potatoes (2 massive ones or a few smaller ones)

Parsley (enough to season an army's worth of soups)

Garlic (5 cloves)

French Shallot (1)

Olive oil (2 tbsp)

Kale (a few leaves, whatever you have left)

Sea salt

Black pepper

Garlic and basil broth (3 cups, of any veggie broth will do)

If desired: toasted bread for garnish


With enough practice, you can hide greens such as spinach and kale in ANYTHING.

Warning: the amount of parsley nearly tripled for the actual recipe. Parsley away!

Just a few steps,


1. In a large pot over medium heat, combine the chopped asparagus, garlic, shallot and olive oil with a dash of salt and pepper for about 5 minutes.

2. Add parsley, let simmer for about 3 additional minutes.

3. Add the broth and bring to a boil.

4. Reduce heat and add the peeled, chopped potatoes along with the kale. Cover and let simmer for about 15 minutes or until the potatoes are tender (I like to add a little more time so the flavours properly blend together)

5. In separate batches (I did 2), blend with any blender on 'liquify' or 'purée'

6. Serve with toasted bread croutons or garnish with parsley (can be stored in the fridge for 2-3 days)



'We're gonna need a bigger blender'

Light yourself a candle and watch the snowflakes- it's a beautiful season we are entering!