creamy vegan asparagus soup
★★★★★
8
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
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!
— The Test Kitchen
@kitchencrew
►
★★★★★
8
method
Stove Top
Ingredients For creamy vegan asparagus soup
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vegetable cooking spray
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3 Tbspolive oil, extra virgin
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1 conion, chopped
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3 ccauliflower, chopped
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3 cvegetable broth
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18 stickasparagus
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1 clovegarlic, minced
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1 pinchsea salt
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1 1/2 calmond milk
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black pepper
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basil, dried
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chives, dried
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cumin
How To Make creamy vegan asparagus soup
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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).
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2When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
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3Add the cauliflower and sauté for about 5 min., or until slightly tender.
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4Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
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5Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
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6Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
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7Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
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8Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
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9Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
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10Add the garlic and sauté until golden brown.
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11Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
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12Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
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13Turn off the heat and stir in the almond milk. Allow to mix well and then serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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