Vegan Creamless Creamy Asparagus Soup Recipes

CREAMLESS CREAM OF ASPARAGUS SOUP

Steps:

• In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
• Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
• Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
• Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.
• Serve hot with coconut cream, microgreens and/or asparagus tips on top.

CREAMY VEGAN ASPARAGUS SOUP

Steps:

• 1. Spray a large pasta pot with the cooking spray and add 1 Tbsp. of the olive oil, and slightly brown the oil on medium (this may appear as "burning" the oil, but it is crucial to have this flavor).
• 2. When oil has reached a light golden brown color, add the onions and sauté until they are clear. Add a pinch of salt.
• 3. Add the cauliflower and sauté for about 5 min., or until slightly tender.
• 4. Add 6 spears of chopped asparagus and continue to sauté for another 3 minutes, or until the asparagus is slightly tender.
• 5. Add 1/2 cup of the vegetable broth and let simmer on med-low for another 10 min. or so.
• 6. Add another cup of broth and return the heat to medium, allowing to simmer while continuously stirring.
• 7. Once it appears to have a reduced slightly, remove the mixture from the heat and put into a heat resistant bowl. Allow to cool.
• 8. Once the mixture has become room temperature, use a hand-blender or food processor to blend until smooth (with little to no chunks).
• 9. Spray a clean pot with more spray and add 1 Tbsp. of olive oil.
• 10. Add the garlic and sauté until golden brown.
• 11. Add the rest of the asparagus chopped and sauté for about 5 min. or until tender and add the remainder of the vegetable broth.
• 12. Add the blended mixture to the pot and allow to simmer on med-low for about 10 min. and add spices to taste.
• 13. Turn off the heat and stir in the almond milk. Allow to mix well and then serve.

CREAMLESS ASPARAGUS SOUP

Steps:

• In soup pot, melt butter or margarine over medium heat; add onion, celery& carrots and cook until tender (4-5 minutes.) Add salt, thyme, bay leaves, mustard seeds and pepper, stirring to coat the veggies.
• Add stock, potato, and sliced asparagus; bring to a boil.
• Reduce heat& partially cover, then simmer for 30 minutes.
• Remove the bay leaves, puree half the soup in a blender or processor, and return to the pot- or use a stick blender right in the pot.
• Add the reserved asparagus tips and simmer 4-5 minutes.
• Remove from heat and stir in the garlic.
• Garnish each serving with the chopped fresh dill.

MICROWAVE CREAMY ASPARAGUS SOUP

Steps:

• Cut off the tough bottom ends of the asparagus and discard.
• Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later.
• Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips.
• Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted.
• Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes.
• Stir in the flour, mixing well.
• Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process.
• Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed.
• Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender).
• Add cream, lemon juice, and seasonings to taste.
• Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting.
• Ladle soup into individual bowls and garnish with an asparagus tip before serving.
• NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.

CREAMY ASPARAGUS SOUP

Steps:

• Melt butter in a 4-quart saucepan over medium low heat.
• Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.
• When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.
• Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
• Add chicken stock. Bring to a boil and then reduce heat to low.
• Simmer for about 20 minutes until the vegetables are soft.
• While simmering, blanch asparagus tips and dry.
• Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
• Return to pot if necessary.
• Add salt, pepper and basil.
• Stir in cream.
• Serve soup hot, garnished with reserved asparagus tips.

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
• Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
• Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
• Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!

CREAM OF ASPARAGUS SOUP (VEGAN)

Steps:

• Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
• Put the asparagus, onion, garlic and broth in a large saucepan.
• Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
• Put contents of saucepan into blender.
• Add the flour, soy milk, soy sauce and basil.
• Process until smooth.
• Return the soup to the saucepan and add the asparagus tips.
• Cook over medium heat until the soup thickens and is heated through.
• Season to taste with salt and fresh cracked pepper and serve.

CREAM OF ASPARAGUS SOUP (WITHOUT CREAM)

Steps:

• Cut the tips off of 12 asparagus (1 1/2") and set aside.
• Discard cut bottom ends of asparagus. Cut asparagus stalks into 1" pieces.
• Cook onion and asparagus in oil in large fry pan over medium heat, stirring often till softened (I cover the pan).
• Pour this into large sauce pan.
• Add broth and simmer on low medium about 15-20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender (3-4 minutes).
• and drain.
• Puree soup in a blender (or hand blender) until smooth.
• Ladle into bowls and season with salt and pepper.
• Garnish with asparagus tips.

VEGAN CREAM OF ASPARAGUS SOUP

Steps:

• Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
• Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
• Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.