Asparagus Soup

Asparagus Soup

Pointer 1: Use fresh asparagus within a couple days after purchase.


  • 2 bunches asparagus, chopped
  • 1 medium red onion, chopped
  • 3 cloves garlic, diced
  • 4 cups vegetable stock
  • 1 cup soy milk or almond milk
  • 2 Tbsps. all purpose flour
  • 2 Tbsps. olive or canola oil
  • Salt to taste
  • Fresh ground black pepper

Take a flat skillet. Add oil. Add garlic and onions. Sauté until onions turn translucent. Remove from heat and set aside.

Cook asparagus in vegetable stock on high heat for about 8 minutes. Remove from stove. Blend asparagus, onions and garlic until smooth. Pour the mixture into the pot with vegetable stock. Bring to boil. Turn down heat.

Mix all purpose flour either in the soy or almond milk and pour into the pot. Cover and continue heating for another 20 minutes.

Serve with hearty, whole grain bread.

^ Please contact me for any of these ingredients or utensils.

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