Dairy-free Cream of Asparagus Soup with Braised Mushrooms
Asparagus can be transformed into a rich creamy soup with the help of a few non-dairy ingredients that will deliver on taste.
Equipment
- Blender
Ingredients
- 10-12 asparagus
- 1 medium yellow or white onion
- 2 cloves of garlic minced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 1 cup mushrooms (chanterelle, fresh shiitake, white caps)
- 1-2 medium cooked potatoes
- 1/2 cup cannelini beans
- 1-2 cups fresh or frozen spinach
- 6 cups vegetable broth
Instructions
- Pan-fry the sliced mushroom in a tablespoon of olive oil over medium heat.
- After a minute, add the garlic, balsamic vinegar, and soy sauce and stir.
- Cook for another minute or two until the mushrooms are nicely coated. Set aside.
- Pan-fry the onion in a little oil, add some salt and pepper, and Cook until translucent. Set aside.
- Trim the end of each asparagus to remove the white tough part of the stems.
- Cut each spear into smaller pieces keeping a few intact to use as toppings.
- In the same pan, add some vegetable broth, and the asparagus spears.
- In a blender, combine the onion, most of the asparagus minus 1/2 cup of cut pieces,and a few long spears.
- Add the cooked beans, and remaining vegetable broth. Blend on high speed until smooth.
- Taste and season.
- Place some of the cut pieces of asparagus at the bottom of the soup plate. Add a few ladles of soup
- Top with a few asparagus spears, and spoon some of the braised mushrooms.
- Serve with toasted French bread.
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