Cream of Asparagus Soup (vegan)

Carol Bullock's Note:

A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 1 bunch asparagus (frozen works fine)
• 1 large onion , sliced in large slices
• 1 -5 clove garlic
• 2 cups vegetable broth
• ¼ cup unbleached flour
• 2 ½ 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.

Reviews

[OksanaH]

I made this soup today for dinner - on a cold winter Saturday night - for my husband and in-laws. I used rice milk instead of soy, which was the only modification. All of us absolutely loved it!! Will definitely save it to my cookbook and make it again in the near future.

[worldmom12]

Yum, yum, yum! I stuck to the recipe except that I subbed flax milk for the soy and threw it all in my Blendtec blender before simmering and adding the asparagus tips. I'm about to enjoy a big bowl with a big hunk of crusty bread. Thanks for the recipe!

[Dominick & Amanda]

This was simple to prepare and tasted delicious! I used half soy milk and half almond milk and it came out perfect! I think it would also be good with other veggies, maybe broccoli! Yum! Thank you for sharing!!!