asparagus soup, coconut milk soup, cooking, cream of asparagus, meatless monday, plant based cooking, plant based recipe, recipes, vegan asparagus soup, vegan cooking, vegan cream soup, vegan recipe, vegan soup, vegetarian cooking, vegetarian recipe, vegetarian soup
This is a lighter version of the classic, made with coconut milk instead of cream. It’s simple, delicious, and good hot or cold.
My mom made cream of asparagus soup when I was little, and I thought I remembered it to be labor intensive. Recently, however, I was inspired, when a friend told me he simply steams vegetables in the microwave and then blends them to make soup. I thought “hey, I can do that“…and I did. So, while sometimes it’s nice to have a pot of soup simmering all day, other times I prefer more immediate gratification.
Cream of Asparagus Soup
- 2 small potatoes, peeled and cut in half
- Half of one large, sweet onion
- 1 bunch of asparagus (12 larger stalks or 15-18 skinny stalks)
- 2 tbsp water
- 1 tbsp vegan margarine (I used Earth Balance)
- 3 cloves garlic, minced
- leaves from 2 fresh sprigs of thyme
- 8 oz. canned coconut milk
- 3 oz. vegetable stock
- salt & pepper
Place potato, asparagus and onion in a microwave safe dish with 2 tablespoons of water. Cover with microwaveable plastic wrap, leaving one corner open for venting. Microwave on high for 5 minutes. (If you prefer, you can steam your vegetables the traditional way until tender).
While vegetables are steaming, melt margarine over medium heat. Add minced garlic and thyme, sauteing for 1-2 minutes (don’t let the garlic burn).
Put steamed vegetables and garlic butter into a blender (or as I did it, in a bowl using an immersion blender), add the coconut milk and vegetable stock, then puree until smooth. Add salt and pepper to taste.
Serve this with a slice of hearty, whole grain bread and you have a delightful meal in no time.
You may also like