cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. (If vegan use olive or coconut oil). In this fast asparagus soup recipe, potato adds creaminess without adding cream. How to Make Asparagus Soup. Making this asparagus soup is simple! After all the holiday eating we always tend to go back to our soup love . Just follow these easy steps: Start by sautéing the scallions until they soften, and then add the potatoes, garlic, salt, pepper, and water. Puree 3/4 of the soup and add back. 5 red potatoes, diced 1/2 tsp nutmeg pinch salt pinch pepper Vegan cheese (optional) pinch red pepper flakes Heat earth balance margarine and saute green onions, pour in broth and add other vegetables, nutmeg, salt and pepper. Call me crazy, but I love a good soup in the summer! https://cleangreensimple.com/article/vegan-asparagus-recipes Cook until soft and fragrant (3-5 minutes). Bake for 40 minutes covered and 20 minutes uncovered. Meanwhile, in a medium bowl, toss the asparagus with 1/2 tablespoon oil and season with salt and pepper. Simmer for 20 minutes or until potatoes are very tender. The sweetness of potatoes is in perfect contrast to the earthy, bitter taste of the asparagus. Heat a nonstick skillet over medium-high heat. Heat butter or oil over medium heat. In other words, it doesn’t have any potatoes or corn or anything like that in it. In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Cook in the preheated oven for 15 minutes. This soup is delicious and super creamy, yet vegan! This recipe is all about the green vegetables. add the broth, and bring everything to a simmer. This vegan asparagus broccoli soup is delicious and filled with robust flavors and loads of veggies pureed until silky smooth. Stir in the butter. Add the broth, herbs and crushed red pepper. Remove … Nothing tastes better on a cold winter night than wild rice soup with mushrooms. Discard those into the compost pile.. Once you do that, you’re probably used to shave the bottom of the stems with a … Double or triple this soup and freeze the leftovers for a quick lunch. Add Asparagus continue cooking for 10 minutes; Remove from heat, add milk and yogurt; In blender, reduce to pure purée. Add the celery, onion, and garlic and sauté for about 5 minutes until the celery and onion begin to soften and look translucent. For me, this soup’s kind of like a celebration of the new and improved presence of asparagus, leeks, and collards in my diet. Vegan cauliflower curry with potatoes and cashews recipe! Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes. It makes an excellent side to slurp on with your main meal. Made in just 40 minutes for a quick dinner any night of the week. Cook on medium about 15 minutes. I’m sure you’re used to cutting off the really woody bottom of the asparagus (about 1 inch). Stuffed baked potatoes; Vegan omelet; If you try this vegan hollandaise sauce recipe, feel free to leave a comment and rating! Was looking for a dairy free version and discovered this one. Hey, friends! A few months back I experimented with Cauliflower Alfredo Sauce . This vegan potato soup is ready in under an hour (50 minutes) and most of that time is just spent doing its thing on the stove without any involvement needed from you, so it’s easy and fun to make. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Sauté, stirring often, for 5 minutes. Remove pan from oven and add the asparagus to the pan, nestling pieces between potatoes. Give me a hot, steaming bowl of soup any time of the year and I … The only things I would change would be to add the cashews along with the potatoes to allow them to soften a bit more (other recipes I’ve used give them a soak) and an increase in the amount of leeks (at least 4 cups sliced). Fresh basil adds a wonderful flavor and cashews add some creamyness. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. Add onions, mushrooms, garlic, carrots, celery, and asparagus and sauté for about 5-10 minutes. With the addition of potatoes, blending the soup together creates an awesome creamy consistency without the addition of milk or cream. https://veggiesociety.com/best-cauliflower-soup-recipe-vegan Perfect dinner idea to use up asparagus tips. Melt butter over medium heat in a large Dutch oven or stock pot. Cover the pot with a lid and bring the heat down to a low. Don’t over cook or … Stir in the peas! Preheat oven to 375 degrees; Boil cashews for 5-10 minutes then drain and set aside. Their softness is a perfect companion to the crunch of the green vegetables. Bring to a boil. Heat the olive oil in a large pot over medium-high heat. Cover and simmer for about20 minutes or until potatoes and are tender. Add the onions and leeks and cook, covered, until they are soft and translucent, about 8 minutes. So, today, when the wind picked up, I decided to make a wild rice soup with mushrooms in a creamy, thick broth. In a large soup pot, heat the olive oil over low heat. In this recipe, the potatoes are tossed in a light vinaigrette made with lemon and herbs, top off with sliced radish and asparagus. It is creamy enough to be a cream of asparagus soup. Whenever I make a new mushroom soup recipe, my goal is always savory, veggie-filled, and decadent. This soup comes together very very quickly. This vegan cauliflower curry post was originally published in October 2015, but I updated some things and thought you'd like to see it again. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Add potatoes and vegetable stock. Simmer for about 12 minutes, until the potatoes are tender. To the blender, add the 2 cups water, cashews, cooked onion mixture, salsa, tomato paste, paprika, dry mustard and salt. Blend for several minutes until 100% creamy and smooth, it should not be gritty at all. This coconut curry stew is packed full of flavor and healthy ingredients, and is ready in under an hour. On a large rimmed baking sheet, toss the potatoes with 1/2 tablespoon oil; season with salt and pepper. Quick and easy Vegan Cream of Asparagus Soup recipe, made creamy with potatoes. In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to … If you are cooking asparagus for dinner, you’re probably ready to make soup too. By now, the garlic and asparagus should be roasted. If making this vegan, add 1/3 cup raw cashews to simmer along with potatoes. Salt and pepper. Layer potatoes, green onions, and sauce in a casserole dish. Well roasted is one of them. Jul 3, 2018 - This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. Then, add the asparagus and cook for another 5 minutes. Add the soaked cashews, potatoes and vegetable broth and bring to a boil. https://servingrealness.com/vegan-creamy-potato-soup-recipe 250 vegan pasta noodles or butternut squash spaghetti; 200 g asparagus cut into shorter lengths; 15 ml sunflower oil; 1 onion, finely chopped; 2 cloves garlic, crushed Note that the time takes to fully cook potatoes depend on the thickness of your slices; For an extra cheesy scalloped potato that is reminiscent of potatoes au gratin, top with a cup of your favorite vegan cheese shreds. Bring to a boil. for this soup, the asparagus is roasted in the oven, then blended and simmered to cook up any of the raw flavor :). I’m not vegan so used chicken stock. Once skillet is ready, add diced onions along with a little water or veggie broth, if needed, to prevent sticking. Although there are homemade vegan pastry dough recipes, I bought my vegan pastry dough in the freezer section at Sprouts. Not cold soups either, I can’t stand those. It’s filled with bright green spinach and asparagus and perked up and tangy with fresh dill and lemon juice. Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. Simmer until the potatoes and asparagus are soft, about 15 minutes. And guess what: you don't even need to soak the nuts! When it is time to serve the strudel, place the rest of the vegan gravy in a small pan to reheat to use on top of the strudel and mashed potatoes if you choose to serve with potatoes. 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