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–+ servings
Robyn Gleason

Vegan Asparagus Soup

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Canadian
Calories: 102
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Heat olive oil in saute pan on medium high heat.  Saute onions, potatoes celery, and garlic until soft and translucent. 
  2. Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
  3. Add vegetable stock and bring to a boil and simmer for 30 minutes.
  4. Blend well with wand or transfer to a blender.  Taste and add seasoning if required.

Nutrition

Calories: 102kcalCarbohydrates: 13gProtein: 2gFat: 4gSodium: 788mgPotassium: 310mgFiber: 2gSugar: 3gVitamin A: 925IUVitamin C: 7.3mgCalcium: 30mgIron: 1.9mg

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