Cream of Asparagus Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound asparagus, woody ends trimmed and cut into 1-inch pieces
• 4 cups vegetable broth
• 1/2 cup water
• 1/2 cup unsweetened almond milk
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives
• Optional: crème fraîche or dairy-free yogurt for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add asparagus, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15 minutes, until asparagus is tender.
4. 4 Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
5. 5 Stir in almond milk and lemon juice. Season with salt and pepper to taste.
6. 6 Serve hot, garnished with chives and a dollop of crème fraîche or dairy-free yogurt, if desired.

Nutrition

Tips

• For a richer flavor, sauté the asparagus with the onions for a few minutes before adding the broth.
• If you don't have an immersion blender, a regular blender works just fine, but be cautious with hot liquids.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese for a satisfying meal.
• A sprinkle of toasted almonds adds a nice crunch.

FAQ