Cream of Asparagus Soup (vegan)

5.0(21)

A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

by Carol Bullock·published 2002-02-03

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Vegetable

Servings

(4–6)

Total time

30 min

prep 10 min

Calories / serving

159 kcal

Ingredients (9)

serves

1 bunch asparagus (frozen works fine)
1 large onion, sliced in large slicesonion
1 -5 clove garlicgarlic
2 cups vegetable brothvegetable-broth
1/4 cup unbleached flourflour
2 1/2 cups soymilk
2 tablespoons soy sauce or 2 tablespoons tamaritamari
2 teaspoons dried basilbasil
salt and peppersalt-and-pepper

Instructions (9 steps)

01Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
02Put the asparagus, onion, garlic and broth in a large saucepan.
03Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
04Put contents of saucepan into blender.
05Add the flour, soy milk, soy sauce and basil.

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