Vegan Asparagus Soup

Ingredients

• 2 Tablespoons Vegan Butter (or Olive Oil)
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 1 teaspoon Crushed Garlic
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Basil
• 1 teaspoon Oregano
• 1/2 teaspoon Cayenne Pepper
• 2 1/4 pounds Asparagus ((1kg) Chopped, about 2 big bunches)
• 3 cups Vegetable Stock ((720ml))
• 14 ounces Canned Coconut Cream ((400ml) Unsweetened)
• 1 1/2 Tablespoons Lemon Juice
• Salt and Pepper (To Taste)
• Crispy Fried Onions
• Ground Black Pepper
• Crusty Bread

Instructions

1. 1

   Add the vegan butter, chopped onion, crushed garlic, dried thyme, dried basil, oregano and cayenne pepper to a pot and sauté until the onions are softened.

2. 2

   Add the chopped asparagus and toss it up with the onions and spices.

3. 3

   Add vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer, stirring occasionally, until the asparagus is soft and cooked.

4. 4

   Use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don't have an immersion blender then transfer the soup to your blender jug in stages and then when it's all blended, return it to the pot.

5. 5

   Add the coconut cream and stir it in and then add the lemon juice and stir it through. Add salt and pepper to taste.

6. 6

   Serve with a sprinkle of ground black pepper and some crispy fried onions for decoration (optional).