Description
A creamy, comforting vegan soup made with fresh asparagus, potatoes, and herbs, perfect for a light lunch or dinner.
Ingredients
Scale
For the Crust:
- 1 lb fresh asparagus, trimmed and chopped
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh lemon juice for serving
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Add asparagus, potatoes, thyme, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until vegetables are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- Stir in almond milk and heat through without boiling. Adjust seasoning if needed.
- Serve hot with a squeeze of fresh lemon juice and optional garnish like chopped herbs.
Notes
You can customize the seasonings to taste.