Vegan Cream of Asparagus Soup
Since everything is going into the blender, you don’t have to chop things too small.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 1x
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 1 stalk of celery, roughly chopped
- 1 clove of garlic, minced
- 1 russet potato, roughly chopped
- 4 cups asparagus, divided
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 teaspoons lemon juice
Instructions
- Prepare the asparagus: Reserve tips in a small bowl, roughly chop the middle portion, and use the woody ends for broth. Simmer them in a saucepan with 6 cups of water for 25 minutes and then strain the liquid into a bowl. Get this going so it simmers while you chop the rest of the veggies.
- Heat olive oil in a large pot and sauté onions, garlic and celery about 5 minutes until soft. Add potatoes, asparagus (except the tips) and asparagus broth. Reduce heat and simmer until vegetables are soft (about 10 minutes).
- Transfer the veggies into a bowl, let them cool slightly, then puree in a blender in batches. Return pureed vegetables to pot. Add lemon juice, salt and pepper and reheat. Steam the asparagus tops in a little bit of boiling water for about 3 minutes. Use for garnish.
Find it online: https://wolffsapplehouse.com/vegan-cream-of-asparagus/