Description
A silky, plant-based cream of asparagus soup infused with delicate spring flavors and topped with a drizzle of fragrant chive oil. This elegant vegan soup is both comforting and refreshing, perfect for a light lunch or dinner starter.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds asparagus, trimmed and chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives, chopped
- 2 tablespoons extra-virgin olive oil (for chive oil)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for 3–4 minutes until softened and fragrant.
- Add chopped asparagus and diced potato. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until the vegetables are tender.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Stir in almond milk, lemon juice, salt, and pepper. Reheat gently but do not boil.
- In a small bowl or blender, combine chives and olive oil to make chive oil. Drizzle over the soup before serving.
- Serve warm, garnished with extra chives or a few asparagus tips if desired.
Notes
- For a richer texture, substitute part of the almond milk with coconut milk or cashew cream.
- Can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with crusty bread or roasted chickpeas for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Blended
- Cuisine: European