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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (330g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth |
||
| Calories 157 | ||
| Calories from Fat 30 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.3g | 5% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 605mg | 25% | |
| Potassium 555mg | 15% | |
| Total Carbohydrate 23.2g | 7% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 4.1g | ||
| Protein 11.9g | 23% | |
Ingredients
- 1 bunch asparagus (frozen works fine)
- 1 large onion, sliced in large slices
- 1-5 clove garlic
- 2 cups vegetable broth
- 1/4 cup unbleached flour
- 2 1/2 cups soymilk
- 2 tablespoons soy sauce or tamari
- 2 teaspoons dried basil
- salt and pepper
Directions
1
Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.2
Put the asparagus, onion, garlic and broth in a large saucepan.3
Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.4
Put contents of saucepan into blender.5
Add the flour, soy milk, soy sauce and basil.6
Process until smooth.7
Return the soup to the saucepan and add the asparagus tips.8
Cook over medium heat until the soup thickens and is heated through.9
Season to taste with salt and fresh cracked pepper and serve.
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Browse similar recipes by category
- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Asparagus
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: VeganMom_
On May 22, 2009
Just fantastic. I've had the opportunity to eat at a lot of nice restaurants for work, but this more than rivals any of their soups. I used rice milk (original, not vanillla) because I thought rice goes with veg, and it was great. My only thought was that the cream part was so nice I am going to blend the tips next time as well. PS I used all of the garlic and basil and it worked perfectly.
From: Chef Joey Z.
On Mar 16, 2009
Wonderful soup. I love asparagus and this is a great way to enjoy it. I used kuzu instead of regular flour and tarragon instead of basil as I didn't have any. Delicious! Thanks for a great recipe.
From: Chef #238270
On Feb 18, 2006
I added the flour to the nearly-done veggies and cooked 1 more minute; this got rid of the raw flour taste. Otherwise this is an excellent recipe.
From: Vegan Courtney
On Apr 5, 2007
This was great! I took Chef #238270's suggestion and added the flour to the cooking veggies before blending. I found that adding the veggies to the soymilk in the blender made for a relatively easy and clean job. This is going to become a regular in our home--I'd like to try it with sweet potatoes next! I'll also add a teaspoon or two of nutritional yeast for some tang. Thanks for sharing a great recipe.
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