Description
A creamy and flavorful asparagus soup made without dairy, perfect for a light and healthy meal.
Ingredients
Scale
For the Crust:
- 1 lb fresh asparagus, trimmed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add chopped asparagus, salt, pepper, and thyme. Cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender.
- Use an immersion blender to puree the soup until smooth. Stir in almond milk and heat through.
- Adjust seasoning if needed and serve warm.
Notes
You can customize the seasonings to taste.