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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%
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Cream of Asparagus Soup (vegan)

Recipe #18803 | 30 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Carol Bullock
Feb 3, 2002

A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this - including broccoli, cauliflower and potato.

SERVES 4 -6 (change servings and units)

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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Featured Reviews for This Recipe

From: SPrins

On Oct 26, 2009

This was good~~my hubby liked, I thought it was OK> Thanks so much for sharing! :O)

0 people found this review helpful

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From: Chef #992441

On Aug 23, 2009

This is awesome. I suggested it to my sister because of it's slightly sweet taste (due to soy) he might eat it.

0 people found this review helpful

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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.

3 people found this review helpful

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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.

1 person found this review helpful

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