Creamy Asparagus Soup (Easy & Vegan)

Ingredients

• 17.6 oz asparagus (white or green)
• 8.8 oz potatoes (or other veggies or more asparagus)
• 1 onion (or leek)
• 3.5 tbsp vegan butter (or margarine)
• 3.5 tbsp flour (all-purpose, spelt or gluten-free flour)
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 3 1/3 cups water
• 2/3 cup dairy-free cooking cream (e.g. soy or oat cuisine)
• 1 pinch of nutmeg (ground or freshly grated)
• 1/2 lemon (freshly squeezed, or to taste)
• fresh chives (or parsley or wild garlic)
• baguette or bread

Instructions

1. 1

   --- *Note: Feel free to watch the recipe video and check out the step-by-step pictures above! ---

2. 2

   Peel the asparagus, cut off the woody ends and cut the asparagus spears into approx. 1-inch (2-3 cm) pieces. Peel potatoes as well and cut into bite-sized pieces. Peel and finely dice the onion.

3. 3

   Heat the butter in a pot or dutch oven and sauté the onion for about 1-2 minutes. Stir in sugar and salt. Then sprinkle the flour on top and stir in using a whisk until the onions are fully coated. While stirring, gradually pour in the water until there are no more lumps and bring to a boil.

4. 4

   Add the potato and asparagus pieces and simmer the soup over low heat for about 15 minutes until the vegetables are tender (stirring occasionally to prevent burning).

5. 5

   Optionally, remove a few pieces of asparagus for the topping and set aside.

6. 6

   Blend the remaining soup with an immersion blender until smooth and creamy. Stir in dairy-free cream and season with salt, pepper, nutmeg and lemon juice. Bring to the boil again briefly. (Add more water if it's too thick).

7. 7

   Serve the cream of asparagus soup with the reserved asparagus pieces in bowls or on soup plates. Garnish with fresh chives and serve with fresh baguette or bread. Find more serving suggestions here.

8. 8

   Enjoy!