Get super healthy! This recipe was developed for a friend who has recently gone vegan. (Meaning no dairy products or meat) But, even without the bit of sour cream, like I usually add, fresh asparagus still makes a wonderful soup. If you’re not vegan, be sure to add 1/4 cup of sour cream before you puree soup mixture in the blender. It makes it extra good!
Easy Vegan Asparagus Soup
Prep time
Cook time
Total time
A quick and delicious soup that's so healthy!
Author: Linda Davis
Recipe type: Vegan, Vegetarian, soup
Cuisine: Californian
Serves:: 3 Cups serves: 3
Ingredients:
- ½ lb Fresh asparagus, washed and cut into 1” lengths
- 2 C Swanson Vegetable Stock
- 1 T Water
- 1 t Cornstarch
- ½ t Kosher sea salt, or to taste
- ¼ t Freshly ground black pepper, or to taste
- ¼ C Knudsen Sour Cream, optional (not vegan)
Directions:
- In a medium saucepan over medium-high heat, heat broth until boiling.
- Add asparagus and cook in the hot broth for about 3 minutes, or until tender.
- While asparagus is cooking, combine water and cornstarch in a small bowl and mix very well.
- Add cornstarch/water and salt & pepper to saucepan and quickly whisk to blend into hot broth mixture.
- When asparagus is tender, let cool slightly, then carefully pour hot asparagus broth into a blender.
- If using, add sour cream.
- Cover blender lid with a clean kitchen towel and blend, until very smooth and velvety, for 1-2 minutes.
- Serve hot or refrigerate for up to five days.
- Reheat in microwave as needed.