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Creamy Asparagus Soup

Yield1 Serving

A spring favorite, ready in less than 30 minutes!

Asparasgus-soup-final

 2 pounds asparagus, reserving 8 to 12 tips for garnish, optional (See Notes)
 2 cups warm water mixed with 1 to 2 tablespoons vegetable bouillon powder or paste
 2 tablespoons plant butter, optional (omit for oil-free version)
 1 cup plant cream
 2 cups plant milk
 2 tablespoons cornstarch or arrowroot powder
 1 teaspoon ground coriander
 Pinch of cayenne pepper, to taste
 Salt and black pepper to taste
 2 tablespoons lemon juice
 Microgreens to garnish
Prepare and Cook Asparagus
1

Prepare asparagus by snapping off the tough ends.

2

Cut tips off and set aside.

3

Cut spears into 1-inch pieces. Place in a soup pot with bouillon water and butter. Simmer until soft.

4

Place in blender and whirl until smooth.

5

Return to soup pot and simmer on low heat.

6

Add asparagus tips when soup is heated through.

Add Remaining Ingredients
7

In a separate bowl, whisk together the plant cream, plant milk, cornstarch, coriander, and cayenne until smooth. Pour into soup. Heat just until hot, but not boiling, about 5 minutes. Stir often.

8

Taste and adjust seasonings.

9

Stir in lemon juice.

10

Garnish with microgreens, if desired.

Notes
11

To use reserved asparagus tips, steam for 1 to 2 minutes and garnish on the finished soup before serving.

12

Brand suggestions: Oatsome Barista plant cream and oat milk were used in testing. Any plant cream and oat milk will work well.