This vegetarian cream of asparagus soup formula involves zero dairy farm merchandise, and yet, it's a splendidly creamy consistency. It’s conjointly very straightforward to make! once most of the people consider creamy soup, they sometimes imagine cream, milk, and heaps of cheese. however after you eat a vegetarian diet, creating do-it-yourself cream soup involves some creativeness and innovation. Take this vegetarian cream of asparagus soup, for instance. This formula involves zero dairy farm merchandise, and yet, it’s deliciously creamy. It’s conjointly very straightforward to make!
The key's to use potatoes. once stewed and pureed with different saporous ingredients, potatoes produce a splendidly creamy consistency that’s exhausting to pass up. They’re conjointly choked with essential vitamins and minerals like pyridoxamine, vitamin C, and K. The asparagus is that the real star of this formula, though. It’s choked with nutrients like vitamins A, C, E, K, along side atomic number 20, protein, folate, iron, and fiber. And because of its bright inexperienced color, this tasty green groceries makes for a stunning season soup.
Ingredients
- 2 pounds asparagus
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 2 1/2 cups large Russett potatoes peeled and diced
- 6 cups vegetable broth
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Trim the woody ends off the asparagus. Cut in to 1-inch pieces.
- In a large pot over low-medium heat, cook the onions in olive oil for 5 to 7 minutes, or until clear. Add the garlic and cook for another 1 to 2 minutes.
- Add the asparagus and potatoes. Cook for 5 to 7 minutes. Add the broth, lemon juice, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 25 to 30 minutes or until the vegetables are tender.
- Let cool slightly. Puree in a high-powered blender or food processor. Serve with vegan bacon, dairy-free Parmesan, or scallions.
Based on the recipe from HERE
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