Healthy Vegan Puree of Asparagus Soup

There really needs to be more fun and tasty asparagus recipes out there.  I feel like this vegetable is pretty underrated.  I love asapargus, raw or cooked.  I can understand why some may not prefer it raw, for it has a slight bitterness to it when not cooked.  But, that immediately goes away after it is steamed.

So, why is asparagus greatly underrated?  First of all, they are low in calories.  Just about 3 calories in each stalk.  It is an anti-inflammatory, anti-oxidant and is great for heart health and blood sugar regulation.  Not to mention, helps with digestive support and has a noteworthy amount of protein and fiber.


This recipe is awesome because it if so clean and light.  After a big bowl of it, you will still feel light and airy and guilt-free.  The addition of fresh herbs and spinach makes the soup a brilliant and vibrant green color.  And, the best part of the recipe is that all levels of cooks can easily make this.

Healthy Vegan Puree of Asparagus Soup 

Ingredients: 

2 lb bunch asparagus, dry ends trimmed

3 c vegetable broth

1 c original, unsweetened almond milk

1 yellow onion, chopped

1 handful parsley, chopped

1 c fresh spinach

2 garlic cloves, minced

2 tbsp flour
1 tbsp vegan butter
1 tbsp evoo

1 lemon, juiced

1 tsp nutmeg
s+p to taste

 

Directions:
Bring a large pot of water to a boil.  Place asparagus in the top half of the steamer, cover and steam for about 5-10 minutes.  Time is dependent on the thickness of the asparagus.  You want them to be bright green and tender.  Remove for the pot and set aside.

In a saute pan, heat evoo on med-high heat, and saute garlic and onion for 3-5 minutes, or until onion is translucent.  Add in spinach and cook until wilted.  Transfer the onion and garlic mixture to your blender, add in the steamed asparagus, parsley and vegetable broth and puree until smooth.

In large pot, make a roux by heating butter and slowly stirring in flour.  Continue to stir for about 3 minutes or until browned.  Now slowly stir in almond milk.  Add in the contents that you blended and season with nutmeg and salt and pepper to taste.