• the fed kitchen

Vegan Asparagus Purée Soup

Serves: 4-6

Prep Time: 30 minutes

Our vegan asparagus puree soup is good any time of year. We've served it chilled during the summer but prefer to enjoy it warm when it's a little colder outside.


It's perfect served as an appetizer but can also be the main attraction, especially when accompanied with your favorite bread.


This process couldn't be easier. You add the ingredients into a pot, cook, blend and season. No really, that's it.


This is a smart solution when you'd like something tasty and nutritious but don't have a lot of time to cook.

Vegan Asparagus Purée Soup


Ingredients:

  • 1 bunch (about 15), fresh asparagus spears, chopped

  • 2 shallots, chopped (1 small yellow onion works just fine)

  • 3 garlic cloves, chopped

  • 2 tsp, fresh rosemary, chopped

  • 1 tsp, fresh thyme, chopped (dried works just fine)

  • sea salt & ground black pepper, to taste

  • 3 cups, vegetable stock

  • water - Add as much as you'd like to achieve the desired texture. You can also use vegetable stock.

Procedure:

  • Place a medium-size pot on the stove, over a medium flame

  • Add the vegetable stock, and bring to simmer

  • Add the asparagus, shallots, garlic, rosemary and thyme to pot

  • Simmer together until the asparagus is soft, about 5-10 minutes

  • Remove from heat and pour ingredients into a blender or food processor, blend on medium-high speed until smooth.*Tip: you'll probably want to blend this about a minute longer than you think to ensure the asparagus is thoroughly pureed.

  • Once blended, pour puree back into the pot and cook on medium-heat for an additional 5 minutes, stirring often. Add water or vegetable stock to achieve desired texture.

  • Season with salt and pepper until desired flavor is achieved.

  • Garnish soup with a fresh sprig of rosemary, toasted croutons or if you don't mind using dairy, a touch of crème fraîche.

In the image above, we steamed a few leftover stalks of asparagus, then cut off the top to make a cool presentation with toasted croutons.

Jesse Brune-Horan is a professional vegan chef and founder of the fed collective. He offers wellness coaching online and vegan catering in Southern California.


Click here to learn more about the fed collective's vegan catering services.

the fed collective

@thefedcollective

An online holistic lifestyle hub, publication and store offering healthy living hacks, harm-free vegan recipes, inspiring interviews, meditations and more.

Our store features a special collection of holistic goods and apparel curated by the fed's founder, Jesse Brune-Horan.

Visit the fed collective store today.