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Onion, Garlic, Potatoes - Vegan Asparagus Soup

2 tablespoon olive oil divided

1 onion chopped

2 cloves garlic minced

2 pounds asparagus ends trimmed and chopped

2 medium Yukon gold potatoes

Salt and pepper to taste

1-2 cups unsweetened almond milk or vegan half & half

1 lemon juiced

Grilled bread & chives for serving

Preheat oven to 400°F and place asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat and roast for 10-15 minutes until the asparagus slightly softens. Heat remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until onions are translucent, about 5 minutes. Add the potatoes, season with salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and almond milk, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes. Add the roasted asparagus into the pot. Uses an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender. Stir in the lemon juice and serve with grilled bread and chives, if desired.

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