Vegancreamlesscreamyasparagussoup Recipes

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VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

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

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 ½ teaspoons salt, or more to taste
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
½ cup unsalted raw cashews
3 ½ cups vegetable broth
1 (14 ounce) can organic coconut milk
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

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

VEGAN CREAM OF ASPARAGUS SOUP



Vegan Cream of Asparagus Soup image

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

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)

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!

COMFORT VEGAN CREAM OF ASPARAGUS SOUP



Comfort Vegan Cream of Asparagus Soup image

My vegetarian husband had all 4 wisdom teeth out and was on liquids for several days. This was one of the recipes I threw together for him. The "dried herb mix" is a mix of dried herbs I keep handy in a spice grinder: rosemary, bay leaves, thyme, parsley, white pepper, sage, chives, marjoram, basil, oregano. Free free to use any of these you prefer to taste.

Provided by mlomeister

Categories     Potato

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 garlic cloves, pressed
1/4 yellow onion
1 bunch asparagus, chopped
1 tablespoon olive oil
1/4 cup cream, optional for vegans
1 potato, peeled & diced
1 vegetable bouillon cube
1/2 teaspoon mixed herbs, crushed dried
kosher salt

Steps:

  • In one pot on medium heat, add 3 cups of water & stir in bouillon until dissolved.
  • Bring soup pot to a boil, add potatoes and reduce heat to low boil.
  • In a skillet or saute pan on medium heat, add the olive oil, garlic & onions.
  • When onions are almost translucent, add the asparagus & herb mix and saute until just soft.
  • Add the asparagus mixture to the soup pot and simmer for 5-10 minutes.
  • Remove from heat and blend soup to desired consistency.
  • If using a standalone blender, return pureed soup to pot and warm over low heat. If using an immersion blender in soup pot, feel free to skip this step.
  • Gently stir in cream, if using.
  • Add kosher salt to taste, or serve alongside soup in a salt cellar.

Nutrition Facts : Calories 263.2, Fat 13.2, SaturatedFat 4.7, Cholesterol 19.8, Sodium 53, Carbohydrate 31.9, Fiber 7.4, Sugar 4.6, Protein 9

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