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;
- One tablespoon oil
- A small brown onion, chopped
- Two cloves of garlic, chopped
- 200g/7oz asparagus tips, chopped
- 500ml hot vegetable stock
- 5 tablespoons of non-dairy cream
- One tablespoon of cornflour dissolved in cold water (optional)
- 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, add the cream to the soup and then 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
It wasn’t until I was in my 50’s that I learnt a clever secret. You can leave out the cornflour and add a chopped courgette (skin on) when sweating vegetables for soup. The courgette will thicken the soup, all on it’s own and makes the soup gluten free.
Thank you for the tip, I’ll definitely give that a go 🙂
Hi
Apart from the end you don’t mention adding the cream?
Thank you for catching that, I’ve edited it now