My husband’s favorite meal is Cream of Asparagus soup. But shifting to a plant-based lifestyle meant looking for something to replace all that cream! I’ve made the following recipe three times now, and he loves to eat it! It’s just as good (if not better) than its non-vegan original. I hope that you savor its richness!
2 bunches of asparagus (or use two bags of frozen), cut into thirds
1 1/2 tablespoons coconut oil
1 yellow onion, diced
4 cloves of garlic, minced
1 knuckle of garlic, peeled and minced
1 can coconut milk
Enough vegetable stock (or broth) to de-glaze and a little extra
To taste: sea salt, ground black pepper, ground sage, ground ginger
In a large skillet (preferably with high sides), over medium heat, heat oil. Sweat the onions and, when transparent, add the garlic, ginger, asparagus, and seasonings, turning up the heat to medium-high.
Cook down asparagus until if softens, but does not brown. Then, de-glaze the pan with the stock.
Add the coconut milk, as well as more of the stock so that it starts to look soupy.
Cook for 8-10 minutes, and then trasfer to a blender. Blend in batches and serve with a drizzle of olive oil on top and some cracked black pepper (and perhaps some crusty bread!).