Cream of Asparagus Soup

Cream of Asparagus Soup

Celebrate the flavors of Spring with this incredible dairy free cream of asparagus soup. This deliciously creamy soup is made with simple ingredients and highlights the grassy, vegetal flavors of asparagus. The soup is bright tasting, easy to make and perfect served with either a dollop of plant based yogurt or a drizzle of good olive oil.

Serves 4

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Ingredients

2 lbs (900g) Asparagus, ends trimmed
3 medium (450g) Yellow Potatoes, peeled
1 medium (220g) Onion, chopped
3 cloves Garlic, minced
4 cups (946ml) Vegetable or Vegan Chicken Broth
2 Tbsp (30g) Vegan Butter
2 Tbsp (30ml) Lemon Juice (1/2 Lemon)
1 Tbsp (2g) fresh Tarragon (or sub 1 tsp (1g) dry)
Salt & Pepper to taste
1 Tbsp (3g) chopped Chives for garnish

Optional to serve with:

1/2 cup (125g) plain unsweetened Plant Based Yogurt
Drizzle good Olive Oil

Directions

1.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.

2.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.

3.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.

4.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.