Vegan Creamless Creamy Asparagus Soup

"I got the original recipe for this on worldsoups.com but I changed around some of the amounts of the ingredients. There would have been scraps if I hadn't and I don't like wasting any bit of food. For the measurements, you can translate "2 lbs" of asparagus to "2 of those bundles you get at the grocery store." And for the cauliflower, just use the whole head, however much that gives you."
 
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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • (Before cutting the asparagus, be sure to snap off the ends. The asparagus will naturally break at it's "fresh" point. Discard the stumps).
  • In a pot, bring the water to a boil.
  • Heat the olive oil in another pot over medium heat. Add the garlic, onions and dill seeds. Sauté for 5 minutes or until the onions begin to soften and the ingredients become fragrant.
  • Add the celery, cauliflower, salt and pepper. Sauté for another 5 minutes, until cauliflower begins to soften.
  • Add the asparagus, basil, thyme and water and bring to a boil. Turn the heat down to a simmer and cook for 10 minutes, or until the asparagus and cauliflower are fork-tender.
  • Turn the heat off and blend the soup in batches, pouring into another pot over low heat, or use an immersion blender until the soup is creamy.
  • Season with more salt and pepper to taste and serve with some warm artisan bread.

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Reviews

  1. Unfortunately, no one in my family liked this soup but me. I added quite a bit more seasoning too. I will be freezing this in individual servings so I can enjoy it alone for months to come. I, for one, am glad you posted this! :) (I may try to add melted cheese and try it on the family again in the future so there is still hope!)
     
  2. While this is very healthy... I found it to be very atypical of vegan cuisine in that this dish is very bland. Despite my addition of extra garlic and a lot of pepper, I found this dish to be very pale. Very time-consuming for not much payoff.
     
  3. This was super delicious! And I can't believe how healthy it is! I threw in a little broccoli because I had it on hand. Next time I might use a tad less garlic. I served it with sourdough bread.
     
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RECIPE SUBMITTED BY

I've been vegan since February of 2005, and I was vegetarian for almost a year before that. I love cooking vegan food. People always ask me, "What do you eat?" or, "Doesn't being vegan make it harder to cook?" Nope! In fact, I've found that going vegan opened up a whole new world of cooking for me. I've tried ingredients I otherwise never would have heard of, and found vegan products that are even better than their non-vegan counterparts. I love creating new dishes and recipezaar has been a wealth of inspiration. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
 
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