Asparagus Soup
Vegan Asparagus Soup
Servings: 8
Calories: 167kcal
Equipment
- 1 blender or immersion blender preferred
- 1 cutting board
- 1 knife
- 1 stockpot
- 1 spoon
- 1 saute pan
Ingredients
- 2 lbs asparagus trim edible portion off, reserve stems for stock
- ⅔ cup onion
- ⅔ cup celery
- 2½ oz coconut oil
- 2½ oz flour
- 2 quarts Vegetable Stock
- 1 tsp olive oil
- 4 tbsp nutritional yeast
- 2 tbsp ginger peeled, sliced
Instructions
Stock
- Place stems in stock, bring to a boil, reduce to a simmer, simmer for 10 minutes, (your goal is to extract all of the asparagus flavors from the inedible portion of the asparagus)
- Strain stock into a bowl or another stockpot, discard the stems
Building the body of the soup
- Saute celery, onions, ginger in 1 tsp olive oil, remove ginger before pureeing
- Trim some of the tips of the asparagus to use for garnish, place these tips into 1 cup of the hot stock, let sit in the broth for 4 minutes, strain, and add stock back into the stockpot. Cool tips until it is the time to garnish your soup
- Add the celery, the onions, and the remaining edible portion of the asparagus to the stockpot.
Roux/Thickener
- in a saucepan on medium heat or saute pan melt the coconut oil, combine flour and mix thoroughly. Continue to cook on medium heat for 2-3 minutes until you smell a slightly nutty aroma.
Thicken Soup
- Blend vegetables into stock either with an immersion blender or in a traditional blender, add 5 tbsp nutritional yeast, stir in
- Blend the roux into the vegetable thickened soup; use an immersion blender or a traditional blender
- Adjust the seasoning using salt and pepper
- Place soup in a bowl, garnish with asparagus tips, sprinkle nutritional yeast
Nutrition
Serving: 10oz | Calories: 167kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 956mg | Potassium: 362mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1399IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 3mg