I’m baaaaaaaaack! And with a delicious soup recipe to share!
I was in Atlanta, Georgia, USA for a week-long mission trip! My youth group and I made and distributed food to homeless people in Atlanta. We also gardened and ripped out 1970s orange shag carpeting and church pews to make room for new ones! We did vacation-y stuff on the trip too, like bowling, going to a Braves baseball game, and watching a backyard concert. It was a great trip, but I’m happy to be back home.
I’m also happy to be eating more veggies, since they were in short supply on the trip. One way I love to eat veggies is in soup. Even in the summer.
Since it’s asparagus season (or the tail-end of it), why not make asparagus soup?
My best friend and I whipped some up and invited her mom over for an impromptu dinner party. My friend’s mom described the soup as “delicious.” My dad went back for seconds, which is when I KNOW the recipe is a hit!
This soup is so…
- creamy (after all, it is “cream” of asparagus!)
It’s a great way to enjoy all that fresh asparagus!
“Cream” of Asparagus Soup
takes ~40 minutes to make
vegan-ized from this recipe
- 2 pounds of green asparagus
- 1 onion, chopped
- 2-3 tablespoons vegan margarine or olive oil
- 5 cups vegetable broth
- 1/2 cup non-dairy milk (I love to use almond milk)
- salt and pepper, to taste (I used at least 1 Tbsp of each)
- garlic powder,
- Put 2-3 tablespoons vegan margarine (or olive oil) and the chopped onion into a soup pot (I used a 4 quart pot) over medium heat. Stir until the onion is softened.
- Chop the asparagus into 1 inch pieces. Add the chopped asparagus and some salt and pepper to the onion medley. Cook for 5 minutes, stirring occasionally.
- Add the vegetable broth to the pot, cover the pot, and let the mixture simmer (low heat) for 15-20 minutes, or until the asparagus is tender (soft).
- When the asparagus is tender, use an immersion blender to blend the mixture into a creamy soup. To use the immersion blender: plug it in, put it in the soup pot, turn it on, and stir. The soup should turn creamy after using the blender for a few minutes. If you don’t have an immersion blender, you can purée the soup in batches using a regular blender.
- Once the soup is creamy, add in a ½ cup of your favorite non-dairy milk. Stir it around.
- If you’re not serving the soup right away, cover it. Right before serving, bring the soup to a boil and stir it around.
- Serve and enjoy! We love to put this soup in mugs and slurp it up! It’s also great with crusty bread or a pumpkin date scone!
Question of the Day: Have you ever been on a mission trip? Where’d you go? What’d you do?