Cream of Asparagus Soup (vegan) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato. Ingredients:
1 bunch asparagus (frozen works fine) |
1 large onion, sliced in large slices |
1 -5 clove garlic |
2 cups vegetable broth |
1/4 cup unbleached flour |
2 1/2 cups soymilk |
2 tablespoons soy sauce or 2 tablespoons tamari |
2 teaspoons dried basil |
salt and pepper |
Directions:
1. Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
2. Put the asparagus, onion, garlic and broth in a large saucepan.
3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4. Put contents of saucepan into blender.
5. Add the flour, soy milk, soy sauce and basil.
6. Process until smooth.
7. Return the soup to the saucepan and add the asparagus tips.
8. Cook over medium heat until the soup thickens and is heated through.
9. Season to taste with salt and fresh cracked pepper and serve.
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