Bethany's Vegan Kitchen

I’m making the most of the asparagus season with this quick soup that you can throw together in minutes. For the cream, I used tofu cream (one block silken tofu blended with 200ml unsweetened plant milk) but you can use soya or oat cream if preferred

Yield; Two servings (123kcal per serving) Cook time; 10-15 minutes

You’ll need;

1. One tablespoon oil
2. A small brown onion, chopped
3. Two cloves of garlic, chopped
4. 200g/7oz asparagus tips, chopped
5. 500ml hot vegetable stock
6. 5 tablespoons of non-dairy cream
7. One tablespoon of cornflour dissolved in cold water (optional)
8. Salt and black pepper to taste

Method

• Add the oil into a small saucepan over a medium heat. Pop in the onion and garlic and cook for five minutes, or until the onion begins to soften
• Next, add the asparagus and the stock, cover with a lid and leave to simmer for 5 minutes
• Once the asparagus is tender, use a blender or food processor to blend until smooth, you might need to return the soup to the heat depending on how long blending it takes
• I opted to return the soup to the heat, increased the heat to medium high, and added a cornflour slurry, as I wanted it a bit thicker. This is optional though, if you don’t mind a thinner soup don’t bother with the cornflour
• Serve with an extra swirl of cream and fresh cracked black pepper