Vegan Cream of Asparagus Soup

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Vegan Cream of Asparagus Soup – A easy and quick recipe to warm your winter months.

Fresh asparagus is a versatile delight, capable of being enjoyed in various culinary forms – roasted, paired with eggs, stir-fried, or simply grilled with a dash of soy sauce. Nonetheless, one of the most prevalent ways to savour asparagus is through a luscious, flavour-packed soup that can be relished year-round. Though it truly shines when in season, offering the freshest, most vibrant, and most flavourful vegetables.

This sumptuous, velvety soup boasts an intricate tapestry of flavors. It exudes warmth and freshness, making it equally appealing on both a winter’s day or a scorching summer afternoon. Remarkably rich and creamy, it holds an additional distinction as a vegan, health-conscious choice. What’s more, it requires just a handful of simple ingredients and can be whipped up in under 40 minutes, making it an ideal choice for a quick, satisfying lunch or a light dinner.

Asparagus is well-regarded for its high fiber content, aiding in weight management, and is brimming with essential nutrients and antioxidants.

Despite its simplicity, each ingredient in this recipe plays a pivotal role. The deep flavour of the soup emanates from the carefully combined broth, onions, and garlic, while the coconut milk contributes a velvety creaminess that harmonises with the broth’s essence. The infusion of rosemary and thyme imparts a welcomed freshness, and the garnish of crispy croutons and asparagus not only adds textural contrast but also elevates the overall experience. This asparagus soup is a testament to richness, vibrancy, and silkiness, with a luscious, melt-in-your-mouth texture that leaves you craving for more.

Why You will Love this Soup

1. Exceptional Flavour: It offers a rich and complex flavor profile with a delightful blend of ingredients.
2. Versatility: This soup can be enjoyed in various seasons and on different occasions. Making it a versatile choice.
3. Health-conscious: It’s vegan and packed with nutritious ingredients, making it a healthy option.
4. Easy Preparation: You can whip it up in under 40 minutes with minimal effort, making it a convenient choice for a meal.

Ingredients Used to Make Vegan Cream of Asparagus Soup

• Asparagus: Fresh asparagus is the star of the soup, providing a vibrant and earthy flavour.
• Yellow Onions: Onions add a savoury and aromatic base to the soup.
• Olive Oil: Lends a subtle richness to the dish.
• Garlic: Garlic infuses the soup with a delightful, pungent aroma and flavour.
• Fresh Herbs: Rosemary adds a fragrant and slightly woody note to the soup’s flavour profile. While fresh thyme contributes a gentle herbaceous essence, enhancing its complexity.
• Bay Leaf: The bay leaf imparts a subtle, earthy undertone to the soup.
• Salt & Black pepper: Salt enhances the overall flavour by balancing and accentuating other ingredients & black pepper adds a touch of gentle heat and depth to the soup.
• Vegetable Broth : Vegetable broth serves as the liquid base, carrying the essence of the asparagus and herbs throughout the soup.
• Coconut Milk: Coconut milk contributes creaminess while keeping the soup vegan.
• Lemon Juice: Lemon juice brightens the soup’s flavours and adds a refreshing citrusy note.

For Garnish:

• Parsley : Chopped parsley offers a burst of fresh, green colour and a mild herbal aroma as a garnish.
• Asparagus Tops: use as a decorative and tasty garnish.
• Croutons: Croutons provide a crunchy texture contrast to the creamy soup.

How to Make Vegan Cream of Asparagus Soup

1. Begin by Sautéing Onions: Place a large pan over medium heat. Add of olive oil, and toss in the chopped onions. Cook, stirring occasionally, for 3-5 minutes until the onions turn translucent.
2. Incorporate Aromatics: Add the chopped garlic, bay leaf, salt, and pepper to the pan. Sauté for an additional 1-2 minutes.
3. Add Asparagus: Introduce the remaining olive oil and the asparagus pieces. Continue cooking over medium heat for 5-7 minutes until the asparagus begins to tenderise.
4. Simmer with Broth and Herbs: Lower the heat to medium-low and introduce the fresh herbs, vegetable broth, and coconut milk. Cover the pan and let the mixture simmer for 12-15 minutes or until the asparagus is soft.
5. Blend the Mixture: Turn off the heat and remove the bay leaf. Carefully transfer the asparagus mixture to a blender and blend until it reaches a silky-smooth consistency. Alternatively, you can use a hand blender for this step.
6. Reheat and Add Zest: Pour the blended soup back into the pan and gently simmer until it’s hot. Stir in the lemon juice to add a zesty touch.
7. Garnish and Serve: Garnish the asparagus soup with croutons, sautéed asparagus tops, and a sprinkle of finely chopped parsley. Enjoy your vegan cream of asparagus soup!

Helpful Tips and Tricks to Make Vegan Cream of Asparagus Soup:

• Dairy Alternative: If you prefer a non-vegan version or don’t have coconut milk, you can use 1 cup of full-fat milk and 1/4 cup of cream as a substitute. Add the milk in the fourth step of the recipe.And introduce the cream after blending the soup for added richness.
• Creamy Consistency: For an extra creamy and thicker soup, consider adding a small potato during the cooking process. The potato will help to create a velvety texture without compromising the asparagus flavour.
• Avoid High Heat: Always make sure the flame is set to low after you add the milk. High heat can cause the milk or cream to curdle, affecting the texture and appearance of the soup.
• Freezing Option: If you want to store the asparagus soup for up to 6 weeks, ensure that it cools completely before transferring it into an airtight container. This will help maintain the soup’s quality and flavour when you’re ready to enjoy it at a later date.

You May Also Like :

1. Classic Cream of Tomato Soup
2. Creamy Carrot Soup with Tahini
3. Easy Soy Milk Tofu Miso Soup
4. Easy Spanish Tomato Gazpacho Soup Recipe

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Cream of Asparagus Soup

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

• 600 grams Asparagus, cut into 2" pieces
• 2 yellow onions, chopped
• 3 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 bay leaf
• 1 tsp salt to taste
• 1/4 tsp black pepper
• 4 cups vegetable broth
• 150 grams can of coconut milk
• 1 tbsp lemon juice

For Garnish:

• Parsley, finely chopped
• Few asparagus tops
• Croutons

method

1. Put a large pan over medium heat, add 2 tablespoons of olive oil and chopped onions. Cook, stirring occasionally, for 3-5 minutes or until onions become translucent. 
2. Add the chopped garlic, bay leaf, salt and pepper, sauté for 1-2 more minutes.
3. Add the remaining 1 tbsp of olive oil and asparagus pieces. Continue cooking over medium heat for 5-7 minutes.
4. Reduce heat to medium-low and herbs, broth and coconut milk. Cover and let simmer for 12-15 minutes, or until the asparagus is tender.
5. Turn off the heat. Remove the bay leaf. Put the asparagus mixture in a blender and blend until completely smooth. Alternatively, you can use a hand blender. 
6. Put the soup back into the pan. Simmer until hot, and add the lemon juice. Stir well.
7. Serve the asparagus soup with croutons, sautéed asparagus tops and finely chopped parsley.

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