Vegan Creamy Asparagus Soup
Fresh asparagus, onion and garlic is simmered in broth and combined with coconut milk to create this Creamy Vegan Asparagus Soup.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 - 2 ½ cups asparagus spears, cut into 1 inch slices. Discard the tough and fibrous bottom portion of the asparagus stalk. If you gently bend the asparagus spear towards the bottom of the stalk, it will naturally break around this point.
- 2 cloves fresh garlic chopped
- 2 cups vegetable broth
- 13.5 ounce can full fat unsweetened coconut milk
- salt To taste. The amount will depend on the broth used.
- Freshly ground black pepper
- A sprinkle of Fresh Parmesan cheese or nutritional yeast, to taste. This is an optional topping. Nutritional yeast is a great substitution for Parmesan cheese if you're making this recipe vegan.
Instructions
- Heat the oil in a large soup pan or dutch oven.
- Add the onions and sauté on medium heat for 5 minutes.
- Add the chopped asparagus spears and the garlic and sauté for another minute.
- Add the vegetable broth and bring it to a boil. Reduce heat, cover and simmer for 20 minutes or until the asparagus is tender.
- Add the can of the coconut milk and simmer on low for 5 minutes.
- Blend the soup using a blender or immersion blender. Add salt, to taste.
- Garnish with freshly ground black pepper and a sprinkle of nutritional yeast or if you're not making this recipe vegan, try a sprinkle of Parmesan cheese.
Notes
To thicken the soup and for a little extra protein, add 1-2 tablespoons of chickpea flour. I use Bob's Redmill Garbanzo Bean Flour.
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