Vegan Asparagus Soup
Gosh, this is such an amazing spring soup. Not only is it made in a short period of time. It's perfect for those who just started cooking too. We especially love it because:
- it's creamy without any added cream
- made in just 20 minutes
- it's pretty healthy
- has a silky, velvety texture
- incredibly easy to make
- easy pureed vegetable soup
- gluten-free and dairy-free
- low calorie: has less than 150 kcal per portion (how fun is that!)
How to make a delicious asparagus soup
We already covered how easy this vegan soup is to make, now let's check the ingredients in detail.
Asparagus - Always use fresh asparagus in this recipe. You could use green or white asparagus.
Vegetable stock - Homemade vegetable stock is quick and easy to make, however, you can use store-bought as well, or switch it with water.
Cayenne pepper - Adds a bit of spiciness and aroma. It's optional.
Something extra - Serve the asparagus soup with blanched asparagus tips for a bit of texture. Drizzle with some olive oil and serve with croutons or homemade bread - this Spelt and Sunflower bread is a perfect side.
What can I make with woody ends of asparagus?
Use woody asparagus ends and asparagus peel in vegetable stock, that you can use for soups, risotto...
Other incredibly tasty asparagus dishes you might love
METHOD
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Asparagus
Prepare the asparagus. Cut off the woody ends. Then cut off the tips and set them aside. Peel the asparagus and chop them on smaller chunks. You can use the woody ends and the peel in vegetable stock, so no need to throw it away.
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Blanch the asparagus
Add the asparagus tips to a pot of boiling salted water over medium heat. Cook for about 30 seconds, then remove them from the pot and place under cold running water to stop the cooking process. Drain and set aside.
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Cook
Place a pot over medium-low heat. Add olive oil, diced onion, and diced garlic cloves. Cook for about 5 minutes, stirring occasionally. Add the chopped asparagus, cayenne pepper, and 1/2 tsp black pepper. Cook for a few minutes, stirring occasionally.
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Cook the asparagus soup
Pour the vegetable stock or water to the pot with asparagus. Cook until the asparagus are cooked and soft, for about 5 minutes. Then transfer the soup to a blender or use an immersion blender to blend into a nice, creamy, silky asparagus soup. Check the seasoning and season with salt and pepper.
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Serve
Divide the soup between two plates. Serve with blanched asparagus tips, a drizzle of olive oil and if you love heavy cream, add a drizzle of heavy cream right before serving. Enjoy. Store any leftovers in a fridge for up to 3 days.
