Vegan Cream Of Asparagus Soup Recipe

Name: Vegan Cream Of Asparagus Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: sea salt; 3 tablespoons extra virgin olive oil; 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces; 2 stalks celery, chopped; 1 large onion, chopped; 2 quarts vegetable stock (or faux chicken stock); 1 bay leaf; 1 cup thick cashew cream, plus more for garnish (Cashew Cream(Regular and Thick)); fresh ground black pepper; 2 cups fresh Baby Spinach; baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)

Servings: persons

sea salt
3 tablespoons extra virgin olive oil
1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
2 stalks celery, chopped
1 large onion, chopped
2 quarts vegetable stock (or faux chicken stock)
1 bay leaf
1 cup thick cashew cream, plus more for garnish (Cashew Cream(Regular and Thick))
fresh ground black pepper
2 cups fresh Baby Spinach
baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)

1
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.
2
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.
3
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.
4
Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: sea salt, 3 tablespoons extra virgin olive oil, 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces, 2 stalks celery, chopped, and more.

Yes, Vegan Cream Of Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegan Cream Of Asparagus Soup

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