Vegan Cream of White Asparagus Soup: Elegant and Smart
If you love asparagus, this fuss-free vegan cream of asparagus soup might just become your new favorite spring dish. It’s creamy, flavorful, and ready in just 30 minutes!
Servings: 4
Ingredients
For the Soup
- 500 g white asparagus
- 750 ml vegetable broth
- 3 tablespoons white almond butter* (or cashew butter)
- 1 teaspoon sweetener of choice** (white sugar, birch sugar, or agave syrup)
- 1 scant teaspoon ground nutmeg
- Juice of ½ lemon
- Salt, to taste
- White pepper, to taste
To Serve
- Pumpkin seed oil, for drizzling
Instructions
- Wash the asparagus, trim off the woody ends, and peel the spears. Keep the peelings and woody ends.
- Chop the asparagus into 3–4 cm (about 1.5-inch) pieces.
- In a pot, bring the vegetable broth to a boil. Add the asparagus peelings and woody ends, then simmer on low heat (with the lid on) for 10–15 minutes.
- Meanwhile, in a separate pot large enough to hold 2 liters (8 cups) of soup, cook the asparagus pieces with 1 liter (4 cups) of water on low heat (lid on) for a few minutes until just tender. Be careful not to overcook; the asparagus should still have some bite (test with a fork or a knife).
- Strain out the peelings and woody ends, but keep the broth. Whisk in the almond butter, sweetener, nutmeg, and lemon juice.
- Pour this mixture into the pot with the cooked asparagus. Stir well.
- Season with salt and white pepper to taste.
- Serve hot, drizzled with a few drops of pumpkin seed oil.
Notes
* Instead of almond butter, you can use 200 ml (¾ cup) of vegan cream. If using cream, reduce the amount of water by the amount of cream.
** You can use any light-colored (to maintain the soup’s delicate color) sweetener of choice. If using erythritol or rice syrup, which are less sweet, increase the amount to 2 teaspoons.