Creamy Vegan Asparagus Soup

★★★★★ 8 Reviews
FoodieCutie avatar
By Chiara Cyr
from Dover, NH

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
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
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How To Make

  • 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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