Asparagus Soup

bowl of asparagus soup with serving spoon
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Courses:
Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year, Winter
Description

Asparagus makes a deliciously rich and creamy soup that pairs well with whole-grain crackers or whole-grain bread. The combination makes for an incredibly satisfying meal.

Ingredients
  • 2 tablespoons vegan butter
  • 1 large leek (white and light green parts, thinly sliced)
  • 2 whole garlic cloves (minced)
  • 4 cups Better Than Bouillon No Chicken Broth (can substitute with vegetable broth)
  • 3 cups asparagus (trimmed, cut into pieces)
  • 1/4 cup fresh basil leaves (chopped)
  • 1 cup non-dairy milk
  • 1 tablespoon fresh lemon juice
  • salt and pepper (to taste)
Instructions
  1. 1
    fresh cut asparagus on cutting board

    Rinse the asparagus under cool water and pat dry with a clean towel. Then, remove the tough ends and cut the remainder into 1 to 2-inch pieces.

  2. 2
    Sliced leeks on a cutting board with knife

    Cut the leek into slices, white and light green parts only. Place the sliced leeks into a medium bowl of cold water to rinse any dirt or debris from within.

    Strain off the water and lay the leeks on paper towels to remove the excess water.

  3. 3
    minced garlic on cutting board with sharp knife

    Mince the garlic.

  4. 4
    freshly chopped basil on cutting board with sharp knife

    Finely chop the basil.

  5. 5
    dutch oven, removing lid

    Heat the butter in a Dutch oven or large saucepan over medium heat.

    Add the leeks and cook, continually stirring, until soft, about 3 to 4 minutes.

    Add the garlic and stir until fragrant, about a minute.

    Add the broth, asparagus, and chopped basil.

    Increase the heat to medium-high and bring the mixture to a boil.

    Reduce to a simmer and cook until the asparagus is tender, about 15 minutes.

    If desired, remove a few pieces of asparagus after about 5 minutes and place them in ice water to preserve their color for garnish.. 
  6. 6
    Dutch oven with a kitchen towel draped over it.

    Remove the soup from the heat and add the milk and lemon juice.

    Using an Immersion hand blender, blend the soup until smooth. Keep the soup warm over low heat.

    If you don't have an immersion blender, puree the soup in batches by carefully ladling small amounts at a time into a stand blender or food processor, blending until completely smooth.

  7. 7
    bowl of asparagus soup with crouton and asparagus garnish surrounded with fresh asparagus

    Serve and garnish the soup with croutons and asparagus pieces. 

  8. 8

    Refrigerate any leftovers and enjoy within 3 to 5 days.

Nutrition Facts

Servings 4

Serving Size 1.5 cups

Amount Per Serving
Calories 118kcal
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 0.9g5%
Sodium 420mg18%
Potassium 520mg15%
Total Carbohydrate 12.6g5%
Dietary Fiber 3.2g13%
Sugars 3.6g
Protein 4.6g10%
Vitamin A 1180 IU
Vitamin C 18 mg
Calcium 86 mg
Iron 2.2 mg
Vitamin E 1.2 mg
Vitamin K 68 mcg
Vitamin B6 0.24 mg
Folate 142 mcg
Magnesium 32 mg
Zinc 0.6 mg
Selenium 4 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: vegan asparagus soup recipe
Read it online: https://sproutfulkitchen.com/recipe/asparagus-soup/