Sometimes, you have a favorite soup that you think you cannot make anymore because you are no longer on dairy. For many vegans, cream of asparagus soup is one of those. But there is always a way. This is a delicious, totally vegan version of that soup, right out of our kitchen!
We have done an asparagus soup before, but this is an entirely different recipe, creamy, smooth and delicious!
Note- It includes 2 carrots which do not take away the flavor of the asparagus but add to the richness of the flavor.
2 carrots, boiled
2 cups asparagus, chopped
2 cups soy milk
1/2 cup water
1 1/2 Tbsp. cornstarch
Salt to taste
1 tsp. onion powder
1/4 tsp. garlic powder
Optional: 1/4 cup raw cashews
Boiled carrots till soft. When carrots are ready, scoop out and put in a bowl. In the same water, boil asparagus till soft.
When ready, put in a blender the carrots, the asparagus, with whatever leftover water you have left of the boiling, plus 1 cup of
soy milk, the cornstarch, and the cashews, (if you choose to use them) and all the seasonings, blend till smooth.
Pour into a pan. Add the rest of the soy milk and cook over a low heat until it begins to boil, when the cream begins to boil, leave for ten minutes and your soup is done.
Add a crusty bread and some salad and you've got a wonderful, hearty meal!