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Vegan asparagus soup – fast and easy to prepare. This creamy asparagus soup is a perfect dish for the asparagus season and is great for cooking in larger quantities. Whether as dinner, lunch or as an appetizer, this soup is an eye-catcher for all guests.

vegan | plant-based | vegetarian | dairy-free | oil-free | soy-free

Which asparagus is best for the vegan asparagus soup?

I like to eat white as well as green asparagus. Here in the US, unfortunately, I find very rarely white asparagus, so I love it all the more when I find white asparagus, but it is totally overpriced and mostly imported. But there are green asparagus like sand of the sea and pretty cheap. But now how do you decide which asparagus you want. I prepared this soup with white asparagus and cooked some green asparagus to snip it into the soup. The green asparagus is simply a great eyecatcher and also makes perfect as a decoration on the soup for example for birthdays or other festive matters. You can find violet asparagus, I have not found it here in the US, but that would make great decoration too.

How do I thicken the vegan asparagus soup?

You do not need anything extraordinary to bind soups. I like using like in this vegan asparagus soup potatoes and / or cashews. The potatoes and cashews make the asparagus soup very creamy and simply tastes delicious. Simply puree the potato with the asparagus. If you have tips for binding soups and sauces, then write me down in the comments. I am looking forward to reading from you.

This vegan asparagus soup is

• a light dish
• filling
• low in calories
• full of flavor
• a perfect appetizer for your next party

 

If you love asparagus and soups then have a look here.

Jump quickly to the hollandaise sauce. It tastes great with asparagus and potatoes. How about a light and super-fast cauliflower soup?

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Vegan Asparagus Soup

Yield: 4 Portionen

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Vegan asparagus soup - fast and easy to prepare. This creamy asparagus soup is a perfect dish for the asparagus season and is great for cooking in larger quantities. Whether as dinner, lunch or as an appetizer, this soup is an eye-catcher for all guests. vegan | plant-based | vegetarian | dairy-free | oil-free | soy-free

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Ingredients

• 1 kg white asparagus
• 3- 4 green asparagus
• 1 onion
• 100 g potatoes
• 100 ml of dry white wine
• 600 ml vegetable broth
• 140 ml of water
• 10 g of cashews
• ½ untreated lemon juice and abrasion
• nutmeg
• fresh herbs for garnish (eg parsley, chive blossom or my nut topping)

Tangy nut topping

• 1 tablespoon cashews
• 1 tablespoon hazelnut
• 2 tablespoons sesame
• 1 teaspoon curry powder
• a pinch of salt

Instructions

1. Fry the diced onion in a coated pot with water. Make sure that it does not get too dark, otherwise the soup will not turn white. Deglaze with white wine and wait until it is overcooked.
2. Peel the asparagus, cut off woody ends and dice, peel and dice the potatoes and add to the onions, deglaze with the vegetable broth and lemon juice and simmer until the potatoes are tender.
3. Cook the green asparagus in an extra pot, cut off the woody ends first.
4. Now put except a few asparagus pieces in a high-performance mixer. Cashews, as well as the remaining water and puree until there are no more pieces.
5. Now season with pepper, nutmeg and salt.
6. Cut the green asparagus into pieces and add to the soup.

For the nut mixture:

Roast cashews, hazelnuts and sesame in a non-stick pan and crush in a mortar. Now add the spices and stir.

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