Cream of Asparagus Soup (Easy Recipe)
This delicious cream of asparagus soup recipe is easy to make, flavorful and made with simple ingredients. The perfect vegan and gluten-free comforting soup recipe!
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Servings: 4 servings
Ingredients
- 2 lbs Asparagus - ends trimmed
- 3 Medium yellow potatoes - peeled
- 1 Medium onion - chopped
- 3 cloves Garlic - minced
- 4 cups Vegetable broth - or Vegan "Chicken" Broth
- 2 tablespoons Vegan butter
- 2 tablespoons Lemon juice
- 1 tablespoon Fresh Tarragon - or sub 1 teaspoon of dried tarragon per tablespoon of fresh tarragon
- 1 pinch Salt - or to taste
- 1 pinch Pepper - or to taste
- 1 tablespoon Chives - chopped, for garnish
Serve with
- 1/2 cup plain plant-based Yogurt - unsweetened, optional
- 1 teaspoon Olive oil - or to taste, optional
Instructions
- Melt the butter in a large pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
- Trim the thick ends of the asparagus and cut each spear into 3- 4 pieces. Add them to the pot along with the minced garlic. Mix well and cook for 5 minutes or until the garlic is fragrant.
- Add in the chopped potatoes and tarragon then continue cooking for another 5-8 minutes. Add in the broth and mix well. Lower the heat to medium low, cover the pot and simmer for 20-25 minutes or until the potatoes are fork tender.
- Add the cooked vegetables and broth to a blender in batches. Blend until completely smooth and creamy. Return the blended soup back to a pot on medium low heat. Check for seasoning and season with salt & pepper. Heat through before serving with either a dollop of plant-based yogurt or a drizzle of good olive oil and a garnish of chopped chives.
Equipment
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