Wash the asparagus, cut off the woody ends and peel the asparagus spears. Keep the peelings and the woody ends.
Chop the asparagus into 3-4 cm pieces.
Bring the vegetable broth to a boil and cook the asparagus peelings and woody ends on low heat (with lid on) for 10 to 15 minutes.
In a separate pot large enough to accommodate 2 l of soup, cook the asparagus pieces with 1 l of water (lid on) on low heat for a couple of minutes until the asparagus is tender. Pay attention to not overcook the asparagus, it should still have some bite.
Strain the peelings and the woody ends but keep the liquid. Whisk in the almond butter, erythritol, nutmeg, and lemon juice.
Stir this liquid in to the pot with the cooked asparagus.
Add salt and pepper according to your taste.
Serve the soup sprinkled with some drops of pumpkin seed oil.
* You can use 200 ml of vegan cream instead of the almond butter. If you do so, add less liquid to the soup, that is, either 200 ml less water or vegetable broth.** Use any sweetener of your liking instead of erythritol. If you exchange it for regular sugar or birch sugar, you’ll need less, for example, only 1 teaspoon of birch sugar.