Comfort Vegan Cream Of Asparagus Soup Food

VEGAN CREAM OF ASPARAGUS SOUP

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!

VEGAN CREAM OF ASPARAGUS SOUP

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.

CREAM OF ASPARAGUS SOUP (VEGAN)

Steps:

• Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
• Put the asparagus, onion, garlic and broth in a large saucepan.
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put contents of saucepan into blender.
• Add the flour, soy milk, soy sauce and basil.
• Process until smooth.
• Return the soup to the saucepan and add the asparagus tips.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with salt and fresh cracked pepper and serve.

HEALTHY CREAM OF ASPARAGUS SOUP

Steps:

• Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
• Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
• Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).

COMFORT VEGAN CREAM OF ASPARAGUS SOUP

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.