Creamiest Ever Vegan, Gluten-Free Asparagus Soup

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If you’re tired of steamed asparagus, but still want to experience both the flavor and nutritional benefits of this vegetable, try our creamy asparagus soup! The secret? Full-fat coconut milk! You won’t believe there is no dairy in this soup, and neither will your lucky guests.

Of all the creamy vegetable soups we’ve made, we’re pretty sure we love this one the most. It’s packed with folic acid, potassium, fiber, thiamin, and vitamins A, B6, and C. The best way ever to turn a bunch of asparagus into a delicious, nourishing meal!

Vegan, Gluten-Free Creamy Asparagus Soup

INGREDIENTS

1 tablespoon vegan butter or margarine (or olive oil, if you prefer)
1/2 chopped onion
2 cloves minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon chipotle pepper powder
3 1/2 cups chopped asparagus (use both the tops and stems)
1 1/2 cups vegetable broth
1/2 can full-fat coconut milk
1 tablespoon lemon juice
1/4 cup nutritional yeast
sea salt and black pepper to taste

INSTRUCTIONS

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And now back to our recipe!

Chop the onion and mince the garlic and put them in a medium-sized saucepan with the vegan butter, margarine, or olive oil. Add the thyme, oregano, basil, and chipotle powder and sauté until the onions become translucent.

Add the nutritional yeast, chopped asparagus and vegetable broth. Turn the heat down a bit and cover the pan. Let the asparagus and onions boil in the vegetable broth and spices until they’re nice and soft.

Pour your mixture into a blender or food processor. It should whirl easily and turn into a foamy soup.

But wait! You’re not done! Pour your soup back into the pan and add the lemon juice, coconut milk, and a couple of dashes of sea salt and pepper. Heat it on the stovetop for another minute or two, then pour it into bowls and serve!

You can have this creamy soup all by itself, or top with croutons. To make croutons, just cut a couple of gluten-free bread slices into small squares and fry them lightly in some olive oil with thyme, oregano, dried basil, and whatever other spices you have handy. Flip them so they’re crispy on both sides.

This soup is great with a side salad, but it’s so filling that you might opt to eat it all by itself. You’ll end up with about three servings. Cover any leftovers and keep them in your refrigerator for up to four days. You can also make larger batches and freeze some for a later date. But this soup is best fresh, so dig in! So much yum!

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