Would you believe that the delicious, creamy soup is made with only the six ingredients you see in the photo? Sounds impossible! Most creamy textured soups need loads of butter, flour and milk to achieve that level of smoothness, and they take quite some time and expertise to prepare. Since I am all about 'easy' when I cook, and I try to use organic, clean ingredients, I amazed myself (and my family!) when I conjured up this super easy recipe. NOTE: If you are not a fan of asparagus, you can make this with any vegetable you like — broccoli, mushrooms, peas cauliflower, etc.
The Easiest Ever Vegan (+Dairy-Free & Gluten-Free) Asparagus Soup
- 2 lbs. organic asparagus, cut up in 1-inch pieces
- 1 cup of unsweetened, unflavored almond milk. (I have used vanilla flavored before and it also tastes great, believe it or not!) You can use more if you like your soup more thin than creamy.
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon nutmeg
- McCormick Hot Shot Extra Bold Red/Black Pepper Blend if desired, to taste
Step 1: Steam the asparagus for around 10 minutes or until soft.
Step 2: Puree the cooked asparagus in either a Magic Bullet or an immersion blender until well blended.
(Note: Leave a handful of chopped, cooked asparagus to place on top at the end for visual appeal and texture.)
Step 3: Add seasonings: salt, pepper, nutmeg, and red/black pepper blend. Blend again.
Step 4: Transfer to a sauté pan and heat the soup to desired temperature. Serve with the reserved chopped up asparagus on top.
Nutritional Facts: Yields 4 servings. Each serving is <50 calories, <3 grams of fat, 185 mg sodium, 0 mg cholesterol, 4.6 mg dietary fiber, 7.8 mg carbohydrates, 1 g protein, 2.3 mg sugar
Voila! You now have the ability to make a creamy tasting, healthy, delicious vegetable soup with very little ingredients in the house and in record time! Have some fun and play around with different vegetables and seasoning with this easy base. *This took me about 15 minutes from start to finish.
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