This vegan asparagus soup is so rich, thick and creamy. The delicate flavor of asparagus meets that of green tea and mint.
Such a light asparagus cream, perfect for this season
This week I felt inspired by asparagus, fresh, light and nutritious. Of all the ways to enjoy asparagus, the asparagus cream is one of my favorites. A perfect way to best capture the flavors of this typical spring vegetable.
For the creamy vegan asparagus soup, I used potatoes instead of cream and for an aromatic and spicy note, I added green tea.
A creamy soup can only be enjoyed in winter? Of course not! This soup is so fresh and nutritious, ideal to savor in mild temperatures.
Instructions:
For our creamy soup, we start with a base of shallots fried in olive oil. Add the asparagus stems into slices, diced potatoes and water. I flavored green tea, with salt and pepper. After about 10/15 minutes of boiling, the soup is ready and all that remains is to purée it with the mixer.
I roasted the asparagus tips in a pan with a little oil before adding them to the soup because they further enhance its delicacy and flavor.
I sprinkled some yogurt for extra flavor, but you can omit it if you prefer.
Storage
It is perfect to be prepared in advance and heated just before serving.
Storage: keep the cream in an airtight container in the refrigerator for a maximum of ¾ days
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Recipe
Creamy Asparagus Soup with Green Tea
Ingredients
- 1 kg. green asparagus
- 2 medium potatoes about 500 gr.
- 600 ml. broth or water
- 2 tablespoons of extra virgin olive oil
- 2 shallots
- green tea in a sachet
- salt and pepper
- lemon
- mint a few leaves
To Garnish (optional)
- yogurt
Instructions
- Clean the asparagus by removing the white part. Separate the asparagus stalks from the tops and keep them aside.
- Peel the hardest part of the stems with a potato peeler and cut into rings.
- Peel and cut the potatoes into cubes.
- Peel the shallot and slice it finely.
- Heat 2 tablespoons of oil in a large pan and fry the shallot for a few minutes, stirring occasionally with a wooden spoon. Add the diced potatoes and the asparagus stalks into rounds, sauté over medium heat for 5 minutes so that they flavor. Salt, pepper and mix so that they do not stick.
- Pour in the water, add the green tea then bring to a boil and cook over medium heat for 10/15 minutes until the vegetables are soft.
- Meanwhile, heat a little oil in a non-stick pan and brown the asparagus tips for a few minutes. Season with salt.
- Remove from heat, purée the vegetables with an immersion blender. Blend until you have reached a creamy and smooth consistency.
- Depending on the desired consistency, add hot water, then pour your soup into the bowls. Complete with the asparagus tips kept aside.
- Garnish to taste with a few leaves of mint, yogurt, parsley.
- Serve immediately.
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