Vegan Cream Of Asparagus Soup

from The Perfect Blend cookbook
January 9, 2010

This vegan cream of asparagus soup from The Perfect Blend cookbook is really easy, super creamy, and absolutely delicious.

Vegan Cream Of Asparagus Soup

This vegan cream of asparagus soup from The Perfect Blend cookbook is so easy and really delicious.

Asparagus is one of the most alkalizing foods on the planet. This sensational spear is loaded with Vitamin C, is a good source of zinc and selenium, and contains an arsenal of antioxidants that fire on free radicals. It’s also a powerful prebiotic food that contain inulin, a magical fiber that remains in tact all the way to the intestines where it promotes the growth of friendly bacteria for gut health.

Asparagus is also a natural diuretic; and contains significant amounts of folic acid and B6 for heart health; Vitamin K, calcium, and magnesium for bone health, and manganese and B vitamins for energy. It’s a pretty perfect food.

The trick to making awesome vegan cream of asparagus soup is to use cauliflower and blanched almonds to add body and creaminess to an otherwise watery experience. A splash of lemon juice lifts and brightens the flavors, let’s the asparagus shine, and transforms an otherwise “so-so” soup into a sublime sensation.

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Other Vegan Soups

Cream of Mushroom Soup
Cream of Broccoli Soup
Cream of Artichoke Soup
Cream of Spinach Soup
Cauliflower Soup

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Vegan Cream Of Asparagus Soup

This vegan cream of asparagus soup from The Perfect Blend cookbook is really easy, super creamy, and absolutely delicious. 

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 to 8
Author Tess Masters

Ingredients

Instructions

  1. In a large saucepan over medium-high heat, warm the oil, and sauté the garlic, leeks, and 1/4 teaspoon of the salt for 3 to 4 minutes, until the leeks are translucent. Add the vegetable broth and the cauliflower, increase the heat to high, and bring just to a boil. Reduce the heat to medium and simmer, uncovered, for about 10 minutes, until the cauliflower is al dente. Add the asparagus, pepper, and the remaining 3/4 teaspoon salt and simmer for about 5 minutes more, until the asparagus is tender but still crisp.
  2. Remove the saucepan from the heat and allow the soup to cool a bit; stir in the almonds.
  3. Pour the soup into your blender in batches and puree on high for 30 to 60 seconds, until smooth and creamy. (For conventional blenders, remove the center cap in the lid and cover the opening with a kitchen towel so steam can escape while you blend.)
  4. Return the soup to the saucepan, stir in the lemon juice, add salt and pepper to taste, and warm over medium-low heat.
  5. To serve, ladle the soup into bowls and pass lemon juice at the table.

Recipe Notes

Recipe from The Perfect Blend cookbook 
Photo by Trent Lanz; styling by Alicia Buszczak

Comments

Comments 9

  1. Have made this soup several times, once with a non-BE friend of mine, and she still talks about how great it was. Even her one year old son loved it! I love how refreshing it is, too!

  2. Thanks! I LOVE the lemony flavour too.
    Doesn’t lemon juice just make EVERYTHING better. Thanks Bethy! You ROCK!

  3. I made this recipe as part of a gentle detox and it’s phenomenal! The lemon is fantastic! I doubled the cauliflower since I had it and just added more stock & it still tasted great!

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