Vegan Cream of Asparagus Soup
Creamy Asparagus Soup: A Springtime Delight
As the weather warms and fresh produce begins to appear, there’s nothing quite as satisfying as a vibrant, creamy soup. This Creamy Asparagus Soup is a celebration of spring flavors, offering a delicate balance of freshness and comfort. It’s surprisingly easy to make, perfect for a weeknight dinner or a sophisticated starter for a special occasion.
This recipe leans into French culinary traditions, emphasizing simple techniques and high-quality ingredients to create a truly memorable dish. The addition of oats creates a naturally creamy texture without relying on heavy cream, making it a lighter and healthier option. Plus, it’s easily adaptable to suit your preferences – feel free to experiment with different herbs and spices!
What makes this soup special?
- Naturally Creamy: The oats create a velvety smooth texture without needing dairy.
- Fresh & Flavorful: Asparagus takes center stage, complemented by leeks and a touch of white wine.
- Easy to Make: Ready in under 30 minutes, perfect for busy weeknights.
- Versatile: Enjoy it as a starter, a light lunch, or a comforting dinner.
Tips for the Perfect Soup:
- Don’t overcook the asparagus: You want it tender, but still holding its bright green color.
- Deglaze thoroughly: Scraping up those browned bits from the bottom of the pot adds tons of flavor.
- Adjust the consistency: Add more vegetable stock or water if you prefer a thinner soup.
- Garnish creatively: A swirl of vegan yogurt, a sprinkle of fresh herbs, or a drizzle of olive oil adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen asparagus?
A: Yes, you can! Just make sure to thaw it completely and pat it dry before adding it to the soup.
Q: Can I make this soup vegan?
A: Absolutely! Simply omit the yogurt garnish, or use a plant-based yogurt alternative.
Q: Can I substitute the leeks?
A: Yes, you can use onions or shallots instead of leeks. About 1 cup of chopped onions or shallots will work well.
Q: Can I make this soup ahead of time?
A: Yes, you can! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Q: What wine pairs well with this soup?
A: A crisp Sauvignon Blanc or Pinot Grigio would be a lovely pairing.
We hope you enjoy this delightful Creamy Asparagus Soup as much as we do! It’s a perfect way to celebrate the flavors of spring and nourish your body with wholesome ingredients.
Creamy Asparagus Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup leeks, sliced
- 3 cloves garlic
- 1/4 cup white wine
- 1/4 cup oats
- 2 cups vegetable stock
- 2 cups asparagus, chopped
- 1 cup spinach
- 1/2 teaspoon black pepper
- 4 tablespoons vegan yogurt optional
Instructions
- Heat a stock pot or Dutch oven on medium heat. Drizzle with 2 tbsp of light olive oil and toss in 1 cup of sliced leeks or onions. Sauté until soft and shiny, but don’t let them brown.
- Add 3 cloves of garlic and cook for another minute, then pour in 1/4 cup of white wine and deglaze the bottom of the pot.
- Stir until nearly all the wine has evaporated, then pour in 1/4 cup oats, 2 cups vegetable stock, and 2 cups of chopped asparagus stalks. Cover, turn up the heat to high, and bring to a boil.
- Once boiling, turn the heat down to low and simmer for 10 minutes.
- Add 1 cup of spinach and 1/2 tsp of black pepper in the last few minutes of cooking.
- Use an immersion blender (or pour it into a blender jar) and blend until very smooth. If you prefer a thinner soup, add an additional cup of water.
- Taste for salt and adjust to taste. Divide soup into 4 portions. Dollope 1 tbsp of yogurt onto each bowl of soup just before serving.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
