creamy vegan asparagus soup

How To Make creamy vegan asparagus soup

• 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.
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