Vegan Asparagus Soup
An incredibly delicious creamy vegan asparagus soup recipe. It's a light and savory spring soup that's both dairy-free and gluten-free.
Servings: 6 servings
Calories: 241kcal
Ingredients
- 650 grams Asparagus spears trimmed and quartered
- 2 medium Potatoes diced
- 1 medium Onion brown or white, diced
- 2 cloves Garlic, crushed crushed
- ¾ cup Coconut milk
- 4 cups Vegetable stock
- 2 tablespoon Olive oil
- ½ teaspoon Paprika
- ⅓ cup Pine nuts optional garnish
Instructions
- Over medium heat, in a pot add oil and onion together whilst cold and lightly caramelize onion. See ingredients section above for oil-free version.1 medium Onion, 2 tablespoon Olive oil
- Add asparagus and stir through the onion, coating every bit of asparagus until they have slightly softened. Add potato, garlic, vegetable stock, paprika and stir. Cover pot and bring to a soft boil, then turn the heat to low and allow to simmer for about 12 minutes.650 grams Asparagus spears, 2 medium Potatoes, 4 cups Vegetable stock, ½ teaspoon Paprika, 2 cloves Garlic, crushed
- Add coconut milk, cover the pot and allow to simmer for another 3 minutes. Take the asparagus soup off heat and allow to cool for 5 min. Optionally - Meanwhile, dry pan toast pine nuts until golden.Using an immersion blender, blend the soup until creamy. Garnish with pine nuts and serve warm.¾ cup Coconut milk, ⅓ cup Pine nuts
Video
Notes
Enjoy this vegan asparagus soup with freshly made dinner bread rolls or 3 ingredients damper (basic bread).
Nutrition
Serving: 2cups | Calories: 241kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 638mg | Potassium: 659mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 22mg | Calcium: 47mg | Iron: 4mg