Vegan Asparagus Soup
Robyn Gleason
Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Soup
Cuisine Canadian
Servings 6 cups
Calories 102 kcal
- 2 Tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 rib of celery, chopped
- 1 clove of garlic, minced
- 1 russet potato, diced
- 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
- 5 cups veggie stock
- 2 teaspoons basil
- 1 teaspoon oregano
- 1 teaspoon black pepper
Heat olive oil in saute pan on medium high heat. Saute onions, potatoes celery, and garlic until soft and translucent.
Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
Add vegetable stock and bring to a boil and simmer for 30 minutes.
Blend well with wand or transfer to a blender. Taste and add seasoning if required.
Calories: 102kcalCarbohydrates: 13gProtein: 2gFat: 4gSodium: 788mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 925IUVitamin C: 7.3mgCalcium: 30mgIron: 1.9mg
Keyword vega asparagus soup