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
CREAM OF ASPARAGUS SOUP (VEGAN)
A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.
Provided by Carol Bullock
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
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!
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
VEGAN ASPARAGUS SOUP
Vegan asparagus soup with red lentils features minimal ingredients with maximum flavor! Quick, easy and ready in 20 minutes it's another great use of red lentils in a creamy style soup!
Provided by Julie | The Simple Veganista
Categories Entree
Time 30m
Number Of Ingredients 11
Steps:
- Trim both ends off the leeks, we'll be using the white and light green parts only. Make a slit down the center lengthwise and run under cool water to remove any debris/dirt that may have collected between the layers. Lay on a flat surface, thinly slice widthwise. Here is a great guide to prepping leeks. Trim asparagus ends and discard. Cut remaining asparagus into 1-inch pieces.
- In a large pot or dutch oven, heat oil over medium heat. Add leeks and saute for about 5 minutes, or until softened. Add in tarragon, lentils, asparagus, vegetable broth, and salt & pepper. Bring to a boil, cover, reduce heat and simmer for 15 - 20 minutes. Let cool a bit.
- Puree: Using an immersion blender, puree soup until desired consistency (I left mine a little chunky). You can also puree using a blender or food processor (this method will most likely require you to puree in 2 batches). Once pureed, add back to the stove and add juice of 1 lemon, give a good stir. Add more water as needed to thin, no more than 1 cup should be needed. Taste for seasoning and heat on low as needed to warm.
- While the soup is cooking or cooling, cube two slices of your favorite bread (I used the end pieces). Place cubes on a small baking sheet and drizzle with olive oil, add a pinch of salt, and toss well to coat. Toast in a toaster oven as if toasting bread (this was my method using the small tray that came with the toaster oven). Alternately, use the broiler in your oven and set it at medium, place the baking sheet under the broiler for 5 - 7 minutes, tossing once or twice, until bread is toasted and slightly golden. Simple and easy croutons!
- Serve soup in individual bowls topped with croutons and fresh cracked pepper. For a little heat, add a sprinkle of red pepper flakes. For more herby flavor, stir in a small handful of fresh chopped parsley. For soaking up the juices, a slice of homemade Artisan Bread is perfect!
- Serves 4
Nutrition Facts : Calories 318 calories, Sugar 4.7 g, Sodium 90.8 mg, Fat 8.3 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 47.2 g, Fiber 8.2 g, Protein 16 g, Cholesterol 0 mg
CREAM OF FRESH ASPARAGUS SOUP II
There's nothing like fresh asparagus when it's in season - take advantage!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts : Calories 195.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 13.4 g, Fiber 2.8 g, Protein 6.6 g, SaturatedFat 8.2 g, Sodium 1100.8 mg, Sugar 6.3 g
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
CREAMY ASPARAGUS AND CAULIFLOWER SOUP
This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes.
- Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes.
- Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.
Nutrition Facts : Calories 83.9 calories, Carbohydrate 9.4 g, Cholesterol 3.8 mg, Fat 4 g, Fiber 4.2 g, Protein 4.8 g, SaturatedFat 0.5 g, Sodium 744.1 mg, Sugar 4.6 g
GUILT-FREE CREAM OF ASPARAGUS SOUP
I love this recipe because it is so easy to make and filling. If doing a low-carb diet you can eliminate the potato. I have also substituted the asparagus with broccoli and/or spinach.
Provided by Lucia D
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
- Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
- Cut asparagus into 3 parts: woody ends, tips, and center pieces.
- Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
- Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
- Chop the middle segments of the asparagus.
- Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
- Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
- Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
- Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
- Season the soup with cayenne pepper, salt, and black pepper.
Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.7 g, Cholesterol 1.7 mg, Fat 5.3 g, Fiber 4.7 g, Protein 6 g, SaturatedFat 0.7 g, Sodium 485.3 mg, Sugar 7.7 g
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
CREAM OF ASPARAGUS AND MUSHROOM SOUP
I was on a work trip in Oklahoma City several years ago and had a delicious bowl of cream of asparagus soup at a cute cafe, and I spent a year trying to recreate my own version of this heart-warming soup. With the collaboration of my family's ideas, I have come up with a version of soup that I serve for our formal holiday meals as a starter course.
Provided by Kristy
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
- Melt butter with drippings in a saucepan over medium heat.
- Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
- Whisk flour into the mixture and cook for 1 minute.
- Whisk in chicken broth and bring to a boil.
- Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
- Reduce heat and simmer for 20 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
- Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated.
- Garnish soup with crumbled bacon.
Nutrition Facts : Calories 155 calories, Carbohydrate 12.7 g, Cholesterol 27.4 mg, Fat 10 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 5.8 g, Sodium 144.9 mg, Sugar 2.6 g
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