For a warm and comforting dish that highlights the freshness of spring, try this Vegan Cream of Asparagus Soup. It's velvety and rich without any dairy, making it a perfect starter or light meal for health-conscious diners and vegans alike.
Ingredients
- 500 grams of asparagus trimmed and chopped
- 1 large onion chopped
- 2 cloves of garlic minced
- 1 tbsp of olive oil
- 1 liter of vegetable broth
- 1 cup of canned coconut milk
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper to taste
- Optional: A few sprigs of fresh parsley or chives for garnish
- Optional: 1/4 teaspoon of cayenne pepper for a little spice
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Cook Asparagus: Add the chopped asparagus to the pot (reserve a few tips for garnish if desired) and cook for another 5 minutes, just until the asparagus is slightly softened.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the asparagus is completely tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. Alternatively, you can carefully transfer the mixture to a blender to puree.
- Stir in Coconut Milk and Season: Return the blended soup to a low heat, stir in the coconut milk, and lemon juice. Season with salt, pepper, and cayenne pepper if using. Heat through for another 5 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with asparagus tips and chopped herbs if desired.
Notes
- Texture: For an even creamier texture, you can strain the soup through a fine mesh sieve after blending.
- Garnish: Garnishing with fresh herbs not only adds a pop of color but also enhances the flavors.
- Coconut Milk: Be sure to use full-fat canned coconut milk for the best creamy texture and flavor.
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