creamy vegan asparagus soup
This recipe is so good it's hard to believe 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 rich flavor). I also love very robust dishes, so I go heavy on things such as cumin and garlic. The last spices in the dish are absolutely to taste. I would even play with the spices to see what you like best.
Blue Ribbon Recipe
This creamy vegan asparagus soup is a wonderful starter for an Easter meal or a spring dinner. It's not overly rich and is filled with asparagus flavor. Using almond milk not only makes this dairy-free, but it also gives this soup additional flavor. We used the recommended hers, but tailor them to suit your tastebuds. This is a versatile soup anyone can make... and no one will guess it's vegan.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 cup onion, chopped
- 3 cups cauliflower, chopped
- 3 cups vegetable broth, divided
- 18 sticks asparagus
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 1/2 cups almond milk
- - black pepper, to taste
- - basil, dried
- - chives, dried
- - cumin
- - vegetable cooking spray
How To Make creamy vegan asparagus soup
-
Step 1Spray a large pasta pot with the cooking spray. 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). -
Step 2When the oil has reached a light golden brown color, add the onions and saute until they are clear. Add a pinch of salt.
-
Step 3Add the cauliflower and saute for about 5 minutes or until slightly tender.
-
Step 4Add 6 spears of chopped asparagus and continue to saute for another 3 minutes or until the asparagus is slightly tender.
-
Step 5Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 minutes or so.
-
Step 6Add another cup of broth and return the heat to medium, allowing it to simmer while continuously stirring.
-
Step 7Once it appears to have reduced slightly, remove the mixture from the heat and put it into a heat-resistant bowl. Allow to cool. Once the mixture has reached room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
-
Step 8Spray a clean pot with more spray and add 1 Tbsp of olive oil. Add the garlic and saute until golden brown.
-
Step 9Add the rest of the asparagus chopped and saute for about 5 minutes or until tender.
-
Step 10Add the remainder of the vegetable broth.
-
Step 11Add the blended mixture to the pot.
-
Step 12Add choice spices and let simmer for 10 minutes.
-
Step 13Turn off the heat and stir in the almond milk. Mix well and then serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
