VEGAN CREAM OF ASPARAGUS SOUP
This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don't even need to soak the nuts! This soup can be on the table in 40 minutes flat.
Provided by Alissa Saenz
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.
- Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.
- Stir in 4 cups of broth, potato, and cashews.
- Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.
- Transfer the mixture to a food processor bowl in batches and blend until smooth.
- Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.
- Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.
- Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.
Nutrition Facts : Calories 281 kcal, Carbohydrate 28.7 g, Protein 14.1 g, Fat 14.4 g, SaturatedFat 2.8 g, Sodium 777 mg, Fiber 7.2 g, Sugar 7.6 g, ServingSize 1 serving
VEGAN CREAM OF ASPARAGUS SOUP
With less than 10 ingredients, you can make a vegan cream of asparagus soup that's perfect for the spring season.
Provided by Kirsten Nunez, MS
Categories Side Dish
Time 1h
Number Of Ingredients 9
Steps:
- Trim the woody ends off the asparagus. Cut in to 1-inch pieces.
- In a large pot over low-medium heat, cook the onions in olive oil for 5 to 7 minutes, or until clear. Add the garlic and cook for another 1 to 2 minutes.
- Add the asparagus and potatoes. Cook for 5 to 7 minutes. Add the broth, lemon juice, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 25 to 30 minutes or until the vegetables are tender.
- Let cool slightly. Puree in a high-powered blender or food processor. Serve with vegan bacon, dairy-free Parmesan, or scallions.
CREAMY VEGAN ASPARAGUS SOUP
Creamy and delicious! We added a healthy amount of cumin and the flavors blended absolutely perfectly. I love asparagus and am amazed at how much we enjoyed this vegan "cream" soup - can't wait to have it again!
Provided by Chiara Cyr
Categories Other Soups
Number Of Ingredients 13
Steps:
- 1. Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
- 2. When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
- 3. Add the cauliflower and sauté for about 5 min., or until slightly tender.
- 4. Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
- 5. Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
- 6. Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
- 7. Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
- 8. Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
- 9. Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
- 10. Add the garlic and sauté until golden brown.
- 11. Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
- 12. Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
- 13. Turn off the heat and stir in the almond milk. Allow to mix well and then serve.
COMFORT VEGAN CREAM OF ASPARAGUS SOUP
My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.
Provided by mlomeister
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
- Bring soup pot to a boil, add potatoes and reduce heat to low boil.
- In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
- When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
- Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
- Remove from heat and blend soup to desired consistency.
- If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
- Gently stir in cream, if using.
- Add kosher salt to taste, or serve alongside soup in a salt cellar.
Nutrition Facts : Calories 263.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 19.8, Sodium 53, Carbohydrate 31.9, Fiber 7.4, Sugar 4.6, Protein 9
VEGAN CREAM OF ASPARAGUS SOUP
Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.
Provided by Simone Maduro
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Asparagus Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
- Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
- Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.
Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g
NOT SO CREAMY CREAM OF ASPARAGUS SOUP
I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.
Provided by HEP MEP
Categories Onions
Time 50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Wash asparagus and trim away outside of woody stalks.
- Cut stalks into 1-inch pieces.
- Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
- Add chicken broth and water,and bring to a boil.
- Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
- Return to saucepan over low heat.
- Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
- Heat a few minutes longer, but do not allow soup to boil.
Nutrition Facts : Calories 164.1, Fat 8.9, SaturatedFat 3.5, Cholesterol 13.3, Sodium 463.3, Carbohydrate 17.3, Fiber 3.4, Sugar 3.4, Protein 5.4
GLUTEN-FREE CREAM OF ASPARAGUS SOUP
Make and share this Gluten-Free Cream of Asparagus Soup recipe from Food.com.
Provided by GinnyP
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Put asparagus and stock into a medium pot and bring to a boil over high heat.
- Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
- Puree asparagus and remaining broth in blender; return to pot and set aside.
- (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
- Add flour and cook stirring constantly with a wire whisk for 2 minutes.
- Whisk in reserved warm broth.
- Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
- Transfer to pot with asparagus puree.
- Bring to a simmer over medium heat, stirring often.
- Slowly add half-n-half.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 497.3, Fat 40.3, SaturatedFat 24.1, Cholesterol 113, Sodium 627.4, Carbohydrate 23, Fiber 4.5, Sugar 7, Protein 15.3
VEGAN CREAM OF ASPARAGUS SOUP
If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook.
Provided by Sharon123
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
- Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
- Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
- Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!
CREAM OF ASPARAGUS SOUP
Make and share this Cream of Asparagus Soup recipe from Food.com.
Provided by FruitLoop
Categories Vegetable
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, saute the leeks in butter.
- Add broth, asparagus, potatoes, salt and pepper.
- Bring to a boil.
- Reduce heat; cover and simmer for 10 minutes or until vegetables are tender.
- In a blender, process soup in batches until smooth; return to pan.
- Add milk; cook over low heat until heated though.
- Sprinkle with parsley.
Nutrition Facts : Calories 178.9, Fat 7.8, SaturatedFat 4.5, Cholesterol 18.1, Sodium 573, Carbohydrate 21.1, Fiber 4.3, Sugar 4.8, Protein 8.2
CREAM OF FRESH VEGETABLE SOUP (VEGAN!)
Creamy soup that's still vegan! It can be a cream of broccoli, cream of asparagus, or peas depending on the vegetable you choose. Will try this later this week, but it sounds terrific and I'm sure I'll love it. One of my favorite meals is soup with bread and our yummy hummus. From The Best of Silver Hills Delicious Vegetarian Cuisine cookbook. Update: This is our new favorite vegan broccoli soup! I'm excited to try it with the asparagus next time. Enjoy!
Provided by Enjolinfam
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam 1 1/2 cups vegetables in a small amount of water until cooked.
- Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl.
- Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot.
- Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes.
- Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy.
- Slowly add to soup and bring to a boil. Serve.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 1.8, Sodium 403.3, Carbohydrate 14.3, Fiber 3.5, Sugar 4.5, Protein 5.4
CREAM OF ASPARAGUS SOUP
This soup is wonderful served hot or cold. Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak and rinse asparagus.
- Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks.
- In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
- Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.
- Remove from heat and let cool.
- Remove asparagus tips and set aside.
- Place half of the soup at a time in a blender container.
- Cover and blend at high speed for 20 to 30 seconds or until very smooth.
- Pass through a fine sieve and return blended soup to saucepan.
- Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
- Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold.
Nutrition Facts : Calories 299.1, Fat 21.9, SaturatedFat 13.3, Cholesterol 71.1, Sodium 99.2, Carbohydrate 20.8, Fiber 4.2, Sugar 3.5, Protein 8.9
LOW-FAT CREAM OF ASPARAGUS SOUP
I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup!
Provided by Kendra
Categories Vegetable
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Take one asparagus spear, hold at both ends, and bend it until it breaks.
- Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
- Slice asparagus spears in 1 inch lengths.
- You should have about 2 cups of asparagus pieces.
- Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
- Drain well.
- While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
- Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
- Pour into saucepan and heat gently until soup thickens.
- I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
Nutrition Facts : Calories 217.3, Fat 6.6, SaturatedFat 4.1, Cholesterol 20.2, Sodium 1338.1, Carbohydrate 28.2, Fiber 5.4, Sugar 17.1, Protein 14.6
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