Perfect for work lunches and dinners, this vegan asparagus soup is a creamy, colorful, well-balanced meal. Together with red pepper flakes, pine nuts, garlic, and fresh pineapple, each taste lices you for more. Made in 30 minutes or less, this recipe is a great alternative for meal prep to last a busy week.
Why is it worthwhile to bookmark this recipe for asparagus soup?
- Basic Ingredients: With basic preparation processes, cooks of all expertise levels can readily prepare this dinner.
- Affordable: You’ll be eating this recipe regularly, and the ingredients are both modestly priced and conveniently accessible.
- Diet-friendly: Being vegan and gluten-free, this asparagus soup can be eaten by anyone following any kind of diet.
Ingredients
- 1 pound fresh asparagus
- ¾ cup chopped onion
- ½ cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 ¼ cups vegetable broth
- 1 cup soy milk
- ½ cup yogurt
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese
Cooking Steps
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, drop heat and allow simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and purée until smooth.
- Melt butter in the pan that was used for frying the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not allow the flour brown. Allow the mixture to simmer only 2 minutes. Stir in remaining 1 1/4 cups veggie broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the pot. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into dishes. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
The recipe is from: Fresh Asparagus Soup
Storage
Use these storage tips if you have leftover asparagus soup:
- Refrigerator: Allow the soup to cool totally before storing it in an airtight container for up to five days.
- Freezer: Transfer the chilled soup to a freezer-safe container or an airtight freezer bag. It can go up to six months in this manner.
- Reheating: Thaw the remaining soup overnight in the fridge, then toss it in a pot over medium heat and stir until heated.
FAQ
Soup not creamy enough?
Use a higher quality high-speed blender, such as a Vitamix. if the soup is still a touch thick, keep blending until you get your desired consistency.
Can I skip the oil in this soup?
Yes, you can! Simply substitute the butter with veggie stock or a tiny bit of vegetable milk. You can also add extra nuts for texture.
How do I add creaminess to my soup?
Replacing some of the vegetable broth with soy or coconut milk will make the soup creamier and richer.
Can I add other flavorings to my soup?
Curry powder, lemongrass paste, or fresh herbs like as cilantro and basil can be used to add flavor.
Fresh Asparagus Soup
Ingredients
- 1 pound fresh asparagus
- ¾ cup chopped onion
- ½ cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 ¼ cups vegetable broth
- 1 cup soy milk
- ½ cup yogurt
- 1 teaspoon lemon juice
- ¼ cup grated Parmesan cheese
Instructions
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, drop heat and allow simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and purée until smooth.
- Melt butter in the pan that was used for frying the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not allow the flour brown. Allow the mixture to simmer only 2 minutes. Stir in remaining 1 1/4 cups veggie broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the pot. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into dishes. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
