Creamy Vegan Asparagus Soup

In , on December 6, 2015 with No Comments
This delicate and creamy vegan asparagus soup tastes incredible, yet it’s made without milk, cream, or butter — just vegetables and broth and then puréed to silky perfection.

Info

Time 55 minutes
Difficulty Easy
Servings 6

Ingredients

1 lb. trimmed and useable asparagus
2-3 Tablespoons olive oil
3 cloves garlic, peeled and smashed
6 cups vegetable broth
1- cup soy or almond milk
1 teaspoon Herbas Finas
1/4 teaspoon, or to taste fresh lemon juice Optional

Creamy Vegan Asparagus Soup

Preparation

  1. Heat oil in a large pot over medium. Add the onions and garlic and cook until soft and translucent, about 5 minutes.
  2. Cut the tips off of the asparagus spears and set aside. Cut the remaining spears into 1-inch pieces.
  3. Add the chopped asparagus (except for the tips) to the pot, along with the vegetable broth, dried herbs, salt and pepper. Bring to a boil, and then reduce heat to low and cover. Simmer for about 20-30 minutes until asparagus is tender.
  4. Transfer all ingredients including uncooked tips and almond milk to a blender or Vitamix and purée until creamy, blend in two batches if necessary.
  5. Pour the purée back into the pot and heat for 3-5 minutes, do not boil.
  6. Season with salt and pepper.
  7. Garnish with Parmesan cheese, and a dash of paprika.