Vegan "Cream" Of Asparagus Soup

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium size onion, chopped
• 1 1/2 lbs asparagus
• 1/2 tsp salt (or to taste)
• 1/2 tsp lemon pepper
• 5 cups vegetable broth or water
• 1 tbsp vegetable bouillon (if you're using water)
• 1-8oz pack GO Veggie! Vegan Chive & Garlic Cream Cheese Alternative
• Garnish:
• 24 asparagus tips
• 1/4 to 1/2 cup whole wheat flour (or you can use any gluten free flour)
• 1/2 cup unsweetened almond milk
• 1/2 cup Panko bread crumbs (you can use gluten free Panko)
• Salt and lemon pepper to taste
• 2 tbsp extra virgin olive oil

Instructions

1. 1

   Chop asparagus in 2 inch pieces (make sure to discard the though bottom pieces and reserve 24 tips). Set aside

2. 2

   In a large soup post, saute onions in olive oil at medium heat for 2 minutes. Add asparagus, season with salt and lemon pepper and cook, covered, for 10 minutes.

3. 3

   Add broth or water, bring to a boil (at this point, you would add the bouillon, if using), cover and simmer for about 25 minutes, until the asparagus are very tender

4. 4

   Transfer to a blender, add GO Veggie! Vegan Cream Cheese and lemon juice, and blend until smooth (you might need to so this in a couple of batches). Note: Be very careful while blending the hot soup because it might splash!

5. 5

   Pour soup back into pot and simmer covered for 5-7 minutes.

6. 6

   Place flour, almond milk and panko in 3 separate bowls. Season with some salt and lemon pepper

7. 7

   Coat the asparagus tips in flour. Dip in almond milk and coat with panko bread crumbs. Heat olive oil in a non stick skillet, arrange the tips in one single layer and cook at medium heat for 2-3 minute until golden brown, turning them over half way through