Creamy Plant Based Asparagus Soup
Elevate your next meal with this incredibly silky, vibrant green asparagus soup. By swapping heavy cream for fresh, ripe avocado, this recipe achieves a luxurious, butter-soft texture while keeping the flavor clean and bright. Simply sauté fresh asparagus with aromatics, blend until perfectly smooth with vegetable broth and avocado and beans, and finish with a zesty splash of lemon. It is a fresh, sophisticated, and nourishing bowl that feels indulgent without the dairy.
Equipment
Ingredients
- 1 onion diced
- 2 cloves garlic minced
- 2 cups cabbage chopped
- 1 lb asparagus chopped
- 1 tbsp nutritional yeast
- 14 ounces white beans cooked
- 1 tbsp tamari low sodium
- 1 liter vegetable broth low sodium
- ½ avocado
- 1 tbsp lemon juice
- ½ tsp cracked pepper
Instructions
- Sauté the onions until lightly browned using a little water to deglaze the pan.
- Add the garlic and cabbage and cook a few minutes or until cabbage is almost soft adding a bit of water if it starts to stick.
- Add the remaining ingredients except for the avocado and lemon juice and simmer until the asparagus is soft, between 10 and 15 minutes.
- Let the soup cool a bit and then add the avocado and lemon juice and blend, a small amount at a time, until creamy.
- Garnish each bowl with some fresh chopped herbs such as tarragon, dill or mint and toasted pepitas.
Nutrition
Calories: 232kcalCarbohydrates: 38gProtein: 15gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 269mgPotassium: 1063mgFiber: 12gSugar: 5gVitamin A: 930IUVitamin C: 25mgCalcium: 143mgIron: 7mg
Oh I love Asparagus, this looks like a keeper!