Vegan, eggs-free, nuts-free and lactose-free cream of asparagus soup is a light European dinner recipe made with onions, all purpose flour and soymilk.
Special diets: Vegetarian | vegan | eggs-free | nuts-free | lactose-free |
️Allergens: soy | gluten |
⏱ 35 mins – easy
🍽 5 servings – 98 kcal per serving
|
Serving
252g |
Fat
1g |
Sat. fat
0g |
Sodium
1187mg |
|
Carbs
15g |
Fibers
1g |
Sugars
6g |
Proteins
5g |
INGREDIENTS
- 1 bunch asparagus
- 1 onion
- 3 cloves garlic
- 2 cups vegetable broth
- ¼ cup all-purpose flour
- 2½ cups soy milk
- 2 tbsp soy sauce
- 2 tsp dried basil
- 1 tsp salt
- 1 tsp black pepper
TOOLS
- 1 knife
- 1 saucepan
- 1 blender
- 1 wooden spoon
STEPS
Peel and slice onion, then chop asparagus.
Put garlic in a saucepan and stir with a wooden spoon. Mix in onion and asparagus. Cook the vegetables for 15 minutes.
Put cooked vegetables, all-purpose flour, soymilk, soy sauce, and dried basil in a blender. Blitz to get an asparagus soup.
Heat the asparagus soup in a saucepan for 10 minutes. Stir in salt and black pepper with a wooden spoon.
It’s ready to be served !
