Vegan Lemon Asparagus Soup Recipes

ASPARAGUS, LEMON, AND MINT SOUP

Steps:

• Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
• Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
• Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
• Blend soup using a hand blender or a food processor until smooth.
• Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

LEMONY ASPARAGUS

Steps:

• Heat the oil in a frying pan over medium-high heat. Add the asparagus to the pan. Season with salt and pepper and cook, turning occasionally, until tender-crisp, about 5 minutes. Add the lemon zest and juice and toss to coat. Adjust salt and pepper to taste. Serve immediately.

VEGAN CREAM OF ASPARAGUS SOUP

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.

VEGAN LEMON ASPARAGUS SOUP

Steps:

• Sautee the leeks in oil until soft and translucent.
• Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
• Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
• We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
• Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
• Season with Celtic sea salt, and then pour in the fresh lemon juice gradually - tasting periodically until you achieve your perfect blend.
• The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
• Season with nutmeg and serve with an extra lemon wedge. YUM!

VEGAN CREAMY LEMON ASPARAGUS PASTA RECIPE - (4.3/5)

Steps:

• Preheat oven to 400°F. Add asparagus to a baking sheet and toss with 1/2 tablespoon olive oil and a pinch each salt and black pepper. Top with several thin slices of lemon and bake for 20 to 25 minutes. Once finished cooking, remove from oven and roughly chop into thirds. In the meantime, bring a pot of water to a boil and salt generously. While the water's heating, bring a large skillet to medium heat. Once hot, add 3 tablespoons olive oil and the garlic. Whisk and continue cooking for 1 to 2 minutes or until garlic is just starting to brown. Add 3 tablespoons flour and whisk. Cook for 30 seconds, then whisk in almond milk, a 1/2 cup at a time. Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and black pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally. Add pasta to boiling water and cook according to package instructions. Then drain and set aside. For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and black pepper. If it looks runny, add another tablespoon of flour or cornstarch. Blend until creamy and smooth, using the "puree" or "liquify" setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken. Once your sauce has reached the desired thickness, add the juice of half a lemon and stir. Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat. Divide between 2 to 3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese. Store leftovers in the refrigerator for up to 2 or 3 days. NOTES: To keep this recipe gluten-free, use gluten-free pasta and sub the flour with cornstarch or another thickener of choice. Add 1 to 2 tablespoons during the blending process to make sure it's completely blended. Then add back to the pan to thicken for 5 to 7 minutes. Alternatively, make a slurry with the cornstarch and a few tablespoons of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in 1/2 tablespoon amounts until desired consistency is reached.

ASPARAGUS SOUP WITH LEMON CREME FRAICHE

Steps:

• In a large saucepan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add asparagus and potatoes; cook 3 minutes longer. Stir in broth, lemon zest and seasonings. Bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 15-20 minutes., Cool slightly. Process soup in batches in a blender until smooth. Return all to pan and heat through. Combine garnish ingredients; serve with soup.

LEMON ASPARAGUS SOUP

Steps:

• In med saucepan, saute onion and celery in butter until tender.
• Dissolve cornstarch in water.
• Add cornstarch mixture and bouillon cubes to saucepan.
• Bring to boil over med heat; cook and stir 2 minute.
• Add asparagus and reduce heat.
• Simmer, covered, until asparagus is crisp-tender, approx 3-4 minute.
• Add milk and spices.
• Cover and simmer 25 min, stirring occasionally.

LEMON ASPARAGUS SOUP

Steps:

• In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. , Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.