speedvegan

Cream of Asparagus Soup, originally uploaded by cloudmonkey.

I love soup and bread for dinner. I could have it every day of the week. Fortunately, so does Geoffrey. One of our favorite vegetables is asparagus. We had some left over from our “grilled veggie pizza” adventure the night before so I decided to use it in a soup. My sinuses have been acting up and it was a stormy night. I knew a nice bowl of creamy hot soup and crusty bread would hit the spot.

1 bunch asparagus
2 tbsp non-hydrogenated margarine
1 medium yellow onion, chopped
4 cloves garlic, minced
1 large potato, cut into small cubes
1 tbsp fresh rosemary, minced
2 cups vegetable broth
1/4 cup flour
2 tbsp tamari
2 1/2 cups rice milk
salt and pepper (to taste)

1. Chop the asparagus into 1-inch pieces, reserving the tips.

2. In a large saucepan, melt margarine over medium heat. Stir in the onion, garlic, asparagus, potatoes and rosemary.

3. When onion is translucent, pour in the vegetable broth. Bring to a boil, then reduce heat and cook until the vegetables are tender, roughly 15 minutes.

4. Stir in the flour and cook for one more minute.

5. Transfer saucepan contents to blender. Add tamari and 1 cup rice milk. Process until smooth.

6. Return soup to saucepan. Add remaining rice milk and the asparagus tips. Stir until well combined.

7. Cook over medium heat until the soup thickens and tips are tender.

8. Season with salt and pepper to taste. Serve hot with vegan sour cream and crusty bread.

We will definitely be making this one again !