Cream of Asparagus Soup
Serves 420 mins prep15 mins cook
A light and refreshing soup made with seasonal asparagus, basil, mint, and a creamy plant-based cream. Perfect for summer and indulgent yet healthy.
0 servings
What you need
Instructions
1: Chop the asparagus into 1cm rounds, reserving some of the spears for garnish, then finely dice the onion and mince the garlic. 2: Add 1 tablespoon of olive oil to a saucepan on medium high heat. 3: Melt the butter, then sauté the onion until softened (about 5 minutes). 4: Add the garlic, then fry until fragrant (about 1 minute). 5: Add the asparagus rounds, then sauté for a further 1-2 minutes. 6: Prepare your vegetable broth, pour it into the pan, and allow to simmer for 1-2 minutes. 7: Add the flora plant cream (reserve some for garnish), then add the nutritional yeast. 8: Add the basil, mint, and zest of 1/2 a lemon. 9: Blend until creamy, smooth, and light green; season to taste with salt and pepper. 10: Serve by ladling into bowls, then swirl over some cream, olive oil, basil leaves, and asparagus tops. Enjoy with toasted sourdough!View original recipe