This soup is the perfect way to start the spring season. It's light, vibrant, and full of green veg. Enjoy it with some crusty bread or croutons and some lemon zest for garnish.
Ingredients
- 1 kg (about 2.2 lbs.) green asparagus
- 2 stalks of celery chopped
- 1 liter (about 4 cups) vegetable stock
- 150 ml (about ⅔cup) vegan heavy or double cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Lemon zest and fresh thyme for garnish
Instructions
- Trim the tough ends off the asparagus spears, then cut them into 1-inch pieces. Heat the olive oil in a large pot over medium heat. Add the chopped celery and sauté until it begins to soften.
- Add the chopped asparagus to the pot and cook for 5-7 minutes, until it starts to soften.
- Pour in the vegetable stock. Bring the mixture to a boil, then reduce heat & let it simmer for about 20 mins, until the asparagus is very tender.
- Use a hand blender to purée the soup until smooth. If you prefer a chunkier texture, you can blend it less.
- Stir in the vegan cream and season with salt + pepper to taste. Let the soup heat for another 2-3 minutes.
- Serve the soup hot, garnished with lemon zest, homemade croutons + a sprinkle of fresh thyme.