Vegan Asparagus Soup
Bask in the fresh flavors of spring with this creamy Vegan Asparagus Soup! This easy, healthy recipe combines a variety of flavorful vegetables topped off with fragrant curry nut topping. Perfect for busy weeknights or lazy weekend lunches – it's sure to be a hit all around!
Servings 4 Portionen
Ingredients
- 2.2 lbs 1 kg white or green asparagus
- 3- 4 green asparagus for decoration
- 1 onion
- ½ cup 100 g potatoes
- ⅓ cup + 1 tbsp 100 ml of dry white wine
- 2.5 cups 600 ml vegetable broth (or make some with veggie broth powder
- 0.5 cups + 2 tbsp 140 ml of water
- ⅛ cup 10 g of cashews, raw
- ½ untreated lemon: juice and abrasion
- nutmeg to taste
- fresh herbs for garnish eg parsley, chive blossom or my nut topping
Curry nut topping
- 1 tablespoon cashews
- 1 tablespoon hazelnuts
- 2 tablespoons sesame
- 1 teaspoon yellow curry powder
- a pinch of sea salt
Instructions
- 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.
- 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.
- Cook the green asparagus in an extra pot, cut off the woody ends first.
- 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.
- Now season with pepper, nutmeg and salt.
- 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.
Notes
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