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Vegan “Cream” of Asparagus Soup

Separately Chop, Sauté in Olive Oil and Set Aside

  • 1 medium to large red onion
  • 1 lb fresh mushrooms

Peel, Chop and Boil Two Hours

  • 2 lbs fresh asparagus (save tips for steaming later)
  • 3 gold potatoes
  • 2 white potatoes
  • 1 parsnip
  • 2 medium carrots
  • 1 stalk (rib) celery
  • 2 cloves garlic
  • 1 tsp thyme (optional – change to taste)
  • 1 bay leaf
  • 3 tsp sea salt
  • 1 tsp ground black pepper
  • Enough filtered water to cover the vegetables (used later as soup stock)

Purée

Purée half the onions, mushroom, boiled vegetables and 2 cups of stock in a blender. Purée other half the onions, mushroom, boiled vegetables and 2 cups of stock in a blender. Strain purée if you like a cleaner, creamier soup.

Serve

Heat purée through, portion in soup bowls, top with 3 steamed asparagus stems, sprinkle with raw Happy Hemp seeds and drizzle with olive oil.

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