Chiara Ferrante Recipe

Creamy Vegan Asparagus Soup

By Chiara Ferrante FoodieCutie


Rating:
Method:
Stove Top
Comments:

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 :)

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 Step-By-Step

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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Healthy

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34 Comments

user
Jan 20, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".
user
Simonetta Spagnuolo chocadict
Jan 7, 2013
thanks Chiara I will try it as is and see how it turns out. always looking for new vegan dishes...especially soups
user
Chiara Ferrante FoodieCutie
Jan 6, 2013
Oh, and I forgot to mention that the cauliflower is puréed anyway. Not really noticeable.
user
Chiara Ferrante FoodieCutie
Jan 6, 2013
Hi there! Thank you for your interest. You actually can't taste the cauliflower in this recipe for the most part (it is not meant to be a major player in the recipe). It is acting as a thinkening agent, anyway, so if you'd wish to use another thickening vegetable, that works too. :-)
user
Simonetta Spagnuolo chocadict
Jan 5, 2013
this sounds delicious, but i am not a fan of cooked califlower....is there another vegetable that you could substitute or can i just add more asparagus