Delicious vegan asparagus soup without any cream. I absolutely loved the crunchiness the toasted almonds to every bite of this soup. This recipe was demonstrated and contributed by Radha Nigam with Gossip About Food
INGREDIENTS
15 stems of asparagus , ends trimmed and chopped
1/2 cup spinach leaves
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3-4 tsp almond flour or all purpose flour
1 cup almond milk
1 cup vegetable stock
1 tbsp olive oil
1/4 cup roasted almonds, crushed or sliced
salt and pepper
DIRECTIONS
Step 1
Preheat olive oil in a medium pan, add chopped garlic and onions and saute until golden brown. Add the almond flour and continue cooking the garlic and onions.
Step 2
In a separate pot boil the water to blanch the asparagus and spinach by adding some salt to the boiling water. Check with a fork if the asparagus is tender, quickly transfer the asparagus and spinach in a ice cold water to preserve the green color of the vegetables. Remove the asparagus and spinach from the cold water and save few tips of the asparagus for garnishing the soup. Puree the asparagus and spinach by adding vegetable stock to the blender.
Step 3
Pour the puree to the onions and garlic mixture. Add almond milk according to the consistency as desired. Bring the soup to one full boil. Add salt, crushed black pepper and roasted almonds. Garnish with tips of the asparagus and roasted almonds to the soup. Serve hot.