Vegan Creamy Asparagus Soup
Creamy vegan fresh asparagus soup that comes together in under 30 minutes
Equipment
- High-speed blender or immersion blender
Ingredients
- 1 - 1½ lb. Asparagus, fresh large bunch to equal 4 cups chopped large
- 2 tbsp butter, vegan
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup plant-based milk soy, oat, or almond milk
Instructions
- In a large pot, heat the vegan butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent the garlic from burning.
- Add the asparagus pieces and broth to the pot and stir to combine with the onions and garlic.
- Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Cook until the asparagus is tender, about 15-20 minutes.
- Next, use an immersion blender or transfer to a high speed blender and blend until you achieve a creamy smooth texture.
- Return the blended soup to the pot if using a high-speed blender. Stir in the plant-based milk. Heat through on low heat but do not boil as that will cause the milk to separate.
- Taste the soup and adjust the seasoning with salt and pepper.
- Garnish with fresh chopped chives or parsley. Serve and enjoy!
Nutrition
Serving: 6gCalories: 85kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 678mgPotassium: 199mgFiber: 2gSugar: 6gVitamin A: 1104IUVitamin C: 6mgCalcium: 83mgIron: 2mg
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