Cream of Asparagus Soup
Best eaten with toast or garlic croutons.
Equipment
- Medium Pan
Ingredients
- 30 Gms Olive oil
- 700 Gms Asparagus – after trimming – so 1kg untrimmed
- 450 Gms Frozen petit pois/garden peas
- 40 Gms garlic chopped/sliced
- 235-250 Gms medium red/yellow onion
- 125 Gms Celery finely chopped
- 1/2 Tsp black pepper.
- 250 ml oat milk unsweetened
- 250 ml soya milk unsweetened
- 500 ml vegetable stock equivalent
- 3 tbsp nutritional yeast rounded tbps
- 1 Medium lemon Juiced
Instructions
- Preheat oven to 180°C –
- Chop off the bottom 1/5 of the asparagus and discard – chop the remaining length of stalk into 3 and put the tips in one Pyrex oven dish, and the rest into another Pyrex dish.
- Drizzle some olive oil on both lots, and toss to coat evenly with the oil.
- Roast the tips for between 10 and 15 minutes until they are starting to brown, but do the rest of the stalk for around 5 minutes longer. They are tougher and will require a little more roasting. When sufficiently roasted – just enough to soften and bring out the flavour – remove from oven and set aside.
- Heat a large saucepan or pot on a medium heat. Add around a Tbsp oil and add in the red/yellow diced onion, garlic and celery. Cook for 5 minutes or so until translucent and browning slightly.
- Add peas, vegetable stock/(water & stock cube), plant milks and pepper & nutritional yeast.
- Return to boil and add asparagus shortly after.
- Simmer for around 7 minutes – until peas are tender. Remove from heat.
- Add lemon juice, then use a stick blender to thoroughly blend the soup.
- Best eaten with toast or garlic croutons.
Tried this recipe?Let us know how it was!