Nutty-tasting Japanese soba (buckwheat noodles) add an offbeat touch to this soup. Look for them in natural food stores or Asian groceries.

　　

Ingredients

6 servings

　　2 pounds asparagus

　　1 tablespoon dark sesame oil

　　1 large onion, chopped

　　One 32-ounce carton low-sodium vegetable broth

　　2 large celery stalks, diced

　　2 medium potatoes, scrubbed and diced

　　2 teaspoons salt-free seasoning (see page 4 for brands)

　　2 tablespoons reduced-sodium soy sauce, or more to taste

　　4 ounces soba, any variety

　　Freshly ground pepper to taste

　　1/2 cup slivered or sliced almonds, toasted, for garnish

　　Sliced scallions or minced chives for garnish

　　

Step 1

Trim the woody ends from the asparagus, peel the bottom halves with a vegetable peeler, and cut into 1-inch lengths. Reserve and set aside the tips.

　　

Step 2

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until golden. Add the broth, celery, potatoes, seasoning, and soy sauce. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

　　

Step 3

Add the asparagus pieces (except for the reserved tips) and simmer for another 15 minutes, or until the vegetables are tender. Remove from the heat.

　　

Step 4

With a slotted spoon, transfer the solid ingredients to a food processor. Puree in batches until smooth and stir back into the liquid in the soup pot. Or insert an immersion blender into the soup pot and puree until smooth. Let the soup stand off the heat while doing the finishing steps.

　　

Step 5

Break the buckwheat noodles into 1- to- 2-inch lengths. In a separate saucepan, cook them in rapidly simmering water until al dente. Drain and rinse them briefly under cool water, then stir into the soup.

　　

Step 6

In the same saucepan, steam the reserved asparagus tips until bright green and tender-crisp, then stir into the soup.

　　

Step 7

Adjust the consistency of the soup with enough water to give it a slightly thick consistency. Season with freshly ground pepper and additional soy sauce, if needed. Serve at once, garnishing each serving with the almonds and scallions.

　　

Nutrition Information

Step 8

Per serving:

　　

Step 9

Calories: 226

　　

Step 10

Total fat: 7g

　　

Step 11

Protein: 10g

　　

Step 12

Fiber: 6g

　　

Step 13

Carbohydrate: 37g

　　

Step 14

Cholesterol: 0mg

　　

Step 15

Sodium: 586mg

　　Vegan Soups and Hearty Stews for All Seasons