Creamy Vegan Asparagus Soup

Recipe Rating:
 8 Ratings
Cooking Method: Stove Top

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

The Cook

Chiara Ferrante Recipe
x1
Well Seasoned
Auburn, ME (pop. 23,055)
FoodieCutie
Member Since Apr 2011
Chiara's notes for this recipe:
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 :)
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Kitchen Crew
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!

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.
Comments

1-5 of 33 comments

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user Joan Hunt vegancook - May 23, 2011
Joan Hunt [vegancook] has shared this recipe with discussion groups:
"The Vegan Police" how and why vegan
Strictly Vegan
Vegetarian recipes
user Cyndi Tilley cynditilley - Jun 6, 2011
Sounds delicious Chiara - thank you!
user Kitchen Crew JustaPinch - Jun 8, 2011
I tried this recipe and say it's Family Tested & Approved!
user Kitchen Crew JustaPinch - Jun 8, 2011
I shared a photo of this recipe. View photo
user deb baldwin messinthekitchen - Jun 8, 2011
Congratulations Chiara!!!

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