• chef janet

Creamy Asparagus Soup (vegan)

Updated: May 20


2 lbs fresh asparagus

1/4 of a medium sized onion

1 stalk celery

1 tbsp olive oil

3 cups low-sodium vegetarian broth (Imagine No-Chicken Broth is the best)

1 tsp dried thyme or 2 sprigs fresh thyme

1 bay leaf

salt and pepper

1 Tbsp coconut cream or butter (optional)

  1. Trim the white ends off the asparagus and discard. Cut the stalks into 1/2 inch pieces.

  2. Dice the onion and cut the celery into thin slices, 1/8 inch pieces.

  3. Heat the oil in a sauce pan for a minute or two. Add the asparagus, onion and celery and cook over medium high heat, stirring often, until the veggies are soft.

  4. Add the broth, bay leaf and thyme and simmer for 20 minutes.

  5. Remove the bay leaf and transfer the soup to the blender. Remove the plastic piece from the lid to allow steam to escape (and to avoid a soup explosion when blending!). Blend on high for at least 90 seconds or until no chunks remain.

  6. If it seems too thick, add a little more broth.

  7. Stir in the butter or coconut cream if using. Add salt, starting with 1/2 tsp and taste. Add a little more and taste until you like the result.


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