Asparagus Soup

You can also use cream (or a vegan cream, like soya or oat) for a richer flavour. I served this with the bread I posted in the last recipe.

 

This was one of my best soup recipes ever, I thought.

 

Ingredients:

1 tbsp olive oil

1 onion

2 cloves garlic

1 tsp maple syrup or sugar

1 vegetable stock cube

500 g asparagus

1-2 cups water (about 300-500 ml)

½ cup milk (I used rice milk)

 

Instructions:

1. Warm the oil in a pot.

2. Peel and chop the onion and garlic and add it to the oil. After a few minutes, add the maple syrup or sugar and caramelise for a couple of moments, then add in the stock cube.

3. Wash and chop the asparagus. Add it to the pot, then stir it, so the pieces are covered with onions.

4. Boil the water and add about 1 cup to the pot. Cook the asparagus for about 5-10 minutes.

5. Fish out the asparagus heads and put them in a separate bowl. Using a hand mixer, blend the soup until smooth. Add more water and the milk until it is your desired consistency.

6. Set it out in bowls and top with the asparagus heads.