Total Time
30mins
Prep 10 mins
Cook 20 mins

I haven't tried this yet, but it came to my inbox today and I wanted to share it. It looks like a creamy and delicious soup, and I didn't even have to modify much to make it dairy-free. I love the additions of yogurt, lemon, and parmesan cheese! It's from Nanook at Allrecipes.com.

Ingredients Nutrition

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
  2. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  3. Reserve a few asparagus tips for garnish; place remaining vegetable mixture in an electric blender and puree until smooth.
  4. Melt margarine in the pan that was used for simmering the asparagus and onions.
  5. Stir while sprinkling flour, salt, and pepper into the margarine; do not let the flour brown.
  6. Allow the mixture to cook only 2 minutes.
  7. Stir in remaining 1 1/4 cups vegetable broth and increase the heat; continue stirring until the mixture comes to a boil.
  8. Stir the vegetable puree and soy milk into the saucepan; whisk soy yogurt into the mixture, followed by lemon juice.
  9. Stir until heated through, then ladle into bowls.
  10. Garnish with reserved asparagus tips; sprinkle with Parmesan soy cheese if desired.
  11. Note: Some reviewers also recommended using vanilla soy milk and/or yogurt if you like your soups sweet!
Most Helpful

5 5

Oh, this was very good! I had a dinner party for 11 of my friends, and I wasn't expecting it to be well received (the chances of a 21 year old guy digging asparagus soup don't seem good). But everyone loved it!! Great texture, and suprisingly no too asparagus-y

5 5

This is a great spring soup recipe! I'd just made a batch of homemade yogurt, and was looking for a way to use up last night's steamed asparagus. This made a creamy, yet light soup. I'm going to try what's leftover chilled--bet it will be quite refreshing! Thanks for sharing!

5 5

Excellent - delicious, creamy soup with a wonderful slightly tangy flavor.I think the yogurt makes all the difference here. I love asparagus soups, and have tried many - this version is great. Note: I used the whole milk options, although I used fat free plain yogurt. I also carefully measured the salt, and it was the perfect amount.