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
CREAMLESS CREAM OF ASPARAGUS SOUP
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
Provided by Sam | Ahead of Thyme
Categories Soup
Time 25m
Number Of Ingredients 10
Steps:
- In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
- Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
- Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
- Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
- Serve hot with coconut cream, microgreens and/or asparagus tips on top.
Nutrition Facts : ServingSize 1 cup, Calories 154 calories, Sugar 6 g, Sodium 303.8 mg, Fat 6.4 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 17.5 g, Fiber 2.5 g, Protein 7.5 g, Cholesterol 16.2 mg
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
CREAMLESS ASPARAGUS SOUP
Spring means fresh asparagus, and what better way to celebrate than with this flavorful, pretty soup? It's creamy without any cream, and incorporates lots of veggies. Using margarine will keep it completely dairy free. It's best fresh, so I normally cut the recipe in half. From The Daily Soup cookbook.
Provided by Linorama
Categories Vegetable
Time 50m
Yield 10 cups
Number Of Ingredients 14
Steps:
- In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.
- Add stock, potato, and sliced asparagus; bring to a boil.
- Reduce heat& partially cover, then simmer for 30 minutes.
- Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.
- Add the reserved asparagus tips and simmer 4-5 minutes.
- Remove from heat and stir in the garlic.
- Garnish each serving with the chopped fresh dill.
FABIO'S CREAMLESS CREAMY SQUASH SOUP
Steps:
- Cook celery, carrot, and onion in 2 tablespoons oil in a 3-quart heavy saucepan over low heat, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add squash, potatoes, peperoncino, and sea salt. Stir in 3 1/2 cups boiling water and simmer, covered, until vegetables are very tender, about 20 minutes.
- Remove and discard peperoncino (if using pepper flakes, leave in soup). Purée soup in batches in a blender (use caution when blending hot liquids), adding more water to thin to desired consistency.
- Serve soup drizzled with additional oil and sprinkled with amaretto crumbs.
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
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