ASPARAGUS SOUP VEGAN RECIPES

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ASPARAGUS SOUP RECIPE - BBC GOOD FOOD



Asparagus soup recipe - BBC Good Food image

A super-green and super-tasty vegetable soup with a few simple ingredients, including spinach and shallots

Provided by Barney Desmazery

Categories     Lunch, Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

25g butter
a little vegetable oil
350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
3 shallots , finely sliced
2 garlic cloves , crushed
2 large handfuls spinach
700ml vegetable stock (fresh if possible)
olive oil , for drizzling (optional)
rustic bread (preferably sourdough), to serve (optional)

Steps:

  • Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
  • Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
  • Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.

Nutrition Facts : Calories 101 calories, FatContent 8 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.6 milligram of sodium

FRESH ASPARAGUS SOUP RECIPE | ALLRECIPES



Fresh Asparagus Soup Recipe | Allrecipes image

A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.

Provided by Nanook

Categories     Vegetable Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

1 pound fresh asparagus
¾ cup chopped onion
½ cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 ¼ cups vegetable broth
1 cup soy milk
½ cup yogurt
1 teaspoon lemon juice
¼ cup grated Parmesan cheese

Steps:

  • Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  • Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  • Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  • Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories 167.3 calories, CarbohydrateContent 18.7 g, CholesterolContent 15 mg, FatContent 6.7 g, FiberContent 3.5 g, ProteinContent 9.7 g, SaturatedFatContent 3.4 g, SodiumContent 966.8 mg, SugarContent 8.6 g

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