Creamy Vegan Asparagus Soup
A quick and easy soup that's packed with fiber and antioxidants, and ready in about 30 minutes.
Servings: 2 servings
Cost: $10
Equipment
- Saute pan
- High-speed blender
Ingredients
- 1 large onion chopped
- 2 tablespoons extra virgin olive oil
- 1 pound asparagus cut into ½ inch pieces
- 1 cup cauliflower chopped
- 3 cups vegetable broth or water
- Sea salt
- Freshly ground black pepper
- Juice from 1 lemon
Instructions
- Sauté onion with olive oil until fragrant, about 4 minutes.
- Add asparagus pieces and season with salt and pepper, then cook, stirring, 5 minutes.
- Add cauliflower and broth and simmer, covered, until vegetables are tender, 15 to 20 minutes.
- Remove from heat. Place soup into a high speed blender and blend until smooth.
Notes
While asparagus is best in the spring, it's available year round. If you don't have asparagus on hand, kale or broccoli would make a good substitution (just don't cook the kale as long as you would the asparagus—only give it about 5 minutes). This quick-and-easy dinner would be lovely paired with a salad and/or crusty baguette. Enjoy!