-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Soup
- Allergens:Nuts
- Seasons:Easter, Spring
- Cuisines:International
- Courses:Starter
Recipe Description
A smooth and creamy vegan asparagus soup, perfect for a light springtime meal. It’s made with fresh asparagus, potatoes, and coconut milk to achieve a luxurious texture without any dairy.
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 2 cloves of garlic, minced
- 500g asparagus, trimmed and chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup canned coconut milk
- Salt and pepper to taste
- Fresh chives for garnish
Steps:
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, cooking until soft and translucent.
- Add the asparagus and potatoes, cook for 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
- Blend the soup using an immersion blender until smooth.
- Serve hot, garnished with fresh chives.
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