Asparagus soup
This vegan asparagus soup recipe is packed with nutrients and flavour. Recipe and image courtesy of Romina Callwitz, romylondonuk.com
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Serves: 4
Ingredients
- 1kg asparagus
- 2 tbsp olive oil
- 2 stalks celery, chopped
- 1L vegetable stock
- 150ml vegan cream
- salt and pepper, to taste
- lemon zest and fresh thyme, to garnish
- croutons, to serve
Method
Step 1
Trim tough ends off the asparagus, then cut into 2cm pieces. Heat the olive oil in a large pot over medium heat. Add celery and sauté until it begins to soften (5 mins).
Step 2
Add asparagus and cook for 5-7 mins, until it starts to soften. Pour in the stock. Bring to a boil, then reduce heat and simmer (about 20 mins) until very tender.
Step 3
Use a hand blender to purée the soup until smooth, or leave a little chunkier if you prefer. Stir in the vegan cream and season with salt and pepper. Heat for another 2-3 mins.
Step 4
Serve the soup garnished with lemon zest, a sprinkle of thyme and croutons.
