Vegan "Cream" Of Asparagus Soup
May I Have That Recipe recipe - Kosher / Vegan
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp extra virgin olive oil
- 1 medium size onion, chopped
- 1 1/2 lbs asparagus
- 1/2 tsp salt (or to taste)
- 1/2 tsp lemon pepper
- 5 cups vegetable broth or water
- 1 tbsp vegetable bouillon (if you're using water)
- 1-8oz pack GO Veggie! Vegan Chive & Garlic Cream Cheese Alternative
- Garnish:
- 24 asparagus tips
- 1/4 to 1/2 cup whole wheat flour (or you can use any gluten free flour)
- 1/2 cup unsweetened almond milk
- 1/2 cup Panko bread crumbs (you can use gluten free Panko)
- Salt and lemon pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- 1
Chop asparagus in 2 inch pieces (make sure to discard the though bottom pieces and reserve 24 tips). Set aside
- 2
In a large soup post, saute onions in olive oil at medium heat for 2 minutes. Add asparagus, season with salt and lemon pepper and cook, covered, for 10 minutes.
- 3
Add broth or water, bring to a boil (at this point, you would add the bouillon, if using), cover and simmer for about 25 minutes, until the asparagus are very tender
- 4
Transfer to a blender, add GO Veggie! Vegan Cream Cheese and lemon juice, and blend until smooth (you might need to so this in a couple of batches). Note: Be very careful while blending the hot soup because it might splash!
- 5
Pour soup back into pot and simmer covered for 5-7 minutes.
- 6
Place flour, almond milk and panko in 3 separate bowls. Season with some salt and lemon pepper
- 7
Coat the asparagus tips in flour. Dip in almond milk and coat with panko bread crumbs. Heat olive oil in a non stick skillet, arrange the tips in one single layer and cook at medium heat for 2-3 minute until golden brown, turning them over half way through