Vegan Cream of Asparagus Soup

This Vegan Cream of Asparagus Soup is, rich and velvety, easy to make, super nutritious! 

Vegan Cream of Asparagus Soup

Ingredients

• 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
• 1 onion , sliced
• 1 garlic clove , roughly chopped
• 1 celery stick , sliced
• 1 carrot , peeled and roughly chopped
• 60 ml (1/4 cup) white wine (ensure vegan if necessary)
• 300 g (10.5 oz) fresh asparagus , ends trimmed and roughly chopped
• 200 ml (4/5 cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
• 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
• 1 vegetable stock cube (ensure gluten-free if necessary)
• Salt + pepper to taste

To serve:

• Fresh parsley , roughly chopped

Instructions

• Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
• Fry for around 10 minutes until softened
• Add the white wine and fry for a further few minutes until disappeared
• Add the asparagus, almond milk, white beans, stock cube and salt + pepper, along with 500ml (2 cups) water
• Bring to the boil and simmer on a low heat for around 10 minutes
• Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
• Taste and add more salt if necessary

To serve:

• Serve into bowls and scatter over chopped parsley, if desired
• Leftovers keep covered in the fridge for up to a few days and also freeze well

https://www.rhiansrecipes.com/vegan-cream-of-asparagus-soup-gf/