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