Lightened Cream of Asparagus Soup
Silken tofu thickens this cream of asparagus soup, making it a healthy and tasty vegan option.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 5 servings 1x
- Category: Soup
- Cuisine: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 lg sweet onion, chopped
- 1 small carrot, peeled and chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 2 bunches asparagus, stocks removed and chopped
- 1 tsp herbes de provence
- ½ tsp white pepper
- 8 ozs silken tofu (1/2 of a typical package)
- tbsp lemon juice (optional)
Instructions
- Heat the olive oil in a large soup pot on medium heat. Add the onions to the pot, sauté until it softens, about 5 minutes.
- Stir in the carrot, cook for a few more minutes. Add the garlic, cook for another minute.
- Add the asparagus, stir to combine with the onion mixture. Reserve a few asparagus tips for presentation at the end.
- Add the vegetable broth and water, along with the herbes de provence.
- Bring the liquid to a boil, then reduce heat to simmer on medium. Cook until the asparagus is tender about 20 minutes.
- When the asparagus is tender, puree the soup with an immersion blender. Add the white pepper and silken tofu, puree to incorporate the tofu.
- Serve the soup hot, topped with a bit of thinly sliced asparagus tips for presentation.
Find it online: https://cookingchatfood.com/lightened-cream-of-asparagus-soup/
