Creamy Vegan Asparagus Soup

Chiara Ferrante Recipe

By Chiara Ferrante FoodieCutie

This recipe is so good, it's hard to believe that it's completely vegan. One thing that I recommend, is to find as thick an almond milk as you can. Otherwise, a non-dairy heavy cream substitute will do (nut based is preferred, as it adds a great rich flavor). I also really love very robust dishes, so I go heavy on things like cumin and garlic. The last spices in the dish are absolutely to taste. I would even play around with the spices to see what you like best :)


Recipe Rating:
 8 Ratings
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Creamy and delicious! We added a healthy amount of cumin and the flavors blended absolutely perfectly. I love asparagus and am amazed at how much we enjoyed this vegan "cream" soup - can't wait to have it again!

Ingredients

vegetable cooking spray
3 Tbsp
olive oil, extra virgin
1 c
onion, chopped
3 c
cauliflower, chopped
3 c
vegetable broth
18 stick
asparagus
1 clove
garlic, minced
1 pinch
sea salt
1 1/2 c
almond milk
black pepper
basil, dried
chives, dried
cumin

Directions

1
Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
2
When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
3
Add the cauliflower and sauté for about 5 min., or until slightly tender.
4
Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
5
Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
6
Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
7
Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
8
Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
9
Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
10
Add the garlic and sauté until golden brown.
11
Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
12
Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
13
Turn off the heat and stir in the almond milk. Allow to mix well and then serve.