Lower the heat and allow the soup to simmer, stirring occasionally, until the base thickens a bit and the potatoes are tender, about 25 to 30 minutes. This vegan asparagus broccoli soup is delicious and filled with robust flavors and loads of veggies pureed until silky smooth. Simmer until the potatoes and asparagus are soft, about 15 minutes. Add the celery, onion, and garlic and sauté for about 5 minutes until the celery and onion begin to soften and look translucent. remove from heat, add the cashews, and let the soup cool for 10 minutes. This soup comes together very very quickly. https://servingrealness.com/vegan-creamy-potato-soup-recipe cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. This soup … (If vegan use olive or coconut oil). Made in just 40 minutes for a quick dinner any night of the week. https://veggiesociety.com/best-cauliflower-soup-recipe-vegan On a large rimmed baking sheet, toss the potatoes with 1/2 tablespoon oil; season with salt and pepper. Bring to a boil. Cover the pot with a lid and bring the heat down to a low. It makes an excellent side to slurp on with your main meal. Bake for 40 minutes covered and 20 minutes uncovered. Call me crazy, but I love a good soup in the summer! Add the broth, herbs and crushed red pepper. It is creamy enough to be a cream of asparagus soup. With the addition of potatoes, blending the soup together creates an awesome creamy consistency without the addition of milk or cream. In other words, it doesn’t have any potatoes or corn or anything like that in it. Sauté, stirring often, for 5 minutes. Heat butter or oil over medium heat. Melt butter over medium heat in a large Dutch oven or stock pot. Vegan cauliflower curry with potatoes and cashews recipe! Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. After all the holiday eating we always tend to go back to our soup love . Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Stuffed baked potatoes; Vegan omelet; If you try this vegan hollandaise sauce recipe, feel free to leave a comment and rating! then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green. Salt and pepper. Simmer for about 12 minutes, until the potatoes are tender. Bring to a boil. For me, this soup’s kind of like a celebration of the new and improved presence of asparagus, leeks, and collards in my diet. Enjoy! Although there are homemade vegan pastry dough recipes, I bought my vegan pastry dough in the freezer section at Sprouts. Then, add the asparagus and cook for another 5 minutes. To the blender, add the 2 cups water, cashews, cooked onion mixture, salsa, tomato paste, paprika, dry mustard and salt. This vegan cauliflower curry post was originally published in October 2015, but I updated some things and thought you'd like to see it again. In this fast asparagus soup recipe, potato adds creaminess without adding cream. Just follow these easy steps: Start by sautéing the scallions until they soften, and then add the potatoes, garlic, salt, pepper, and water. If making this vegan, add 1/3 cup raw cashews to simmer along with potatoes. for this soup, the asparagus is roasted in the oven, then blended and simmered to cook up any of the raw flavor :). Meanwhile, in a medium bowl, toss the asparagus with 1/2 tablespoon oil and season with salt and pepper. Fresh basil adds a wonderful flavor and cashews add some creamyness. Note that the time takes to fully cook potatoes depend on the thickness of your slices; For an extra cheesy scalloped potato that is reminiscent of potatoes au gratin, top with a cup of your favorite vegan cheese shreds. If you are cooking asparagus for dinner, you’re probably ready to make soup too. By now, the garlic and asparagus should be roasted. Give me a hot, steaming bowl of soup any time of the year and I … 5 red potatoes, diced 1/2 tsp nutmeg pinch salt pinch pepper Vegan cheese (optional) pinch red pepper flakes Heat earth balance margarine and saute green onions, pour in broth and add other vegetables, nutmeg, salt and pepper. Perfect dinner idea to use up asparagus tips. A few months back I experimented with Cauliflower Alfredo Sauce . Cook until soft and fragrant (3-5 minutes). Heat a nonstick skillet over medium-high heat. Stir in the peas! Whenever I make a new mushroom soup recipe, my goal is always savory, veggie-filled, and decadent. The sweetness of potatoes is in perfect contrast to the earthy, bitter taste of the asparagus. Stir in the butter. And guess what: you don't even need to soak the nuts! Jul 3, 2018 - This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. This soup is delicious and super creamy, yet vegan! 250 vegan pasta noodles or butternut squash spaghetti; 200 g asparagus cut into shorter lengths; 15 ml sunflower oil; 1 onion, finely chopped; 2 cloves garlic, crushed Nothing tastes better on a cold winter night than wild rice soup with mushrooms. Heat the olive oil in a large pot over medium-high heat. Add Asparagus continue cooking for 10 minutes; Remove from heat, add milk and yogurt; In blender, reduce to pure purée. Add the onions and leeks and cook, covered, until they are soft and translucent, about 8 minutes. This recipe is all about the green vegetables. Double or triple this soup and freeze the leftovers for a quick lunch. Layer potatoes, green onions, and sauce in a casserole dish. Blend for several minutes until 100% creamy and smooth, it should not be gritty at all. Hey, friends! I’m sure you’re used to cutting off the really woody bottom of the asparagus (about 1 inch). https://cleangreensimple.com/article/vegan-asparagus-recipes Simmer for 20 minutes or until potatoes are very tender. So, today, when the wind picked up, I decided to make a wild rice soup with mushrooms in a creamy, thick broth. This coconut curry stew is packed full of flavor and healthy ingredients, and is ready in under an hour. Add potatoes and vegetable stock. Add in the asparagus and potatoes and cook another 5-8 minutes. The only things I would change would be to add the cashews along with the potatoes to allow them to soften a bit more (other recipes I’ve used give them a soak) and an increase in the amount of leeks (at least 4 cups sliced). In a large saucepan or soup kettle, combine the potatoes, asparagus, onion, celery, bouillon and water. Cover, simmer on low 15-20 minutes until potatoes cooked through and are fork tender. Remove pan from oven and add the asparagus to the pan, nestling pieces between potatoes. Once skillet is ready, add diced onions along with a little water or veggie broth, if needed, to prevent sticking. Don’t over cook or … Discard those into the compost pile.. Once you do that, you’re probably used to shave the bottom of the stems with a … A vegan asparagus soup that is creamy, hearty, and filled with hidden vegetables making for a delicious and healthy winter meal. How to Make Asparagus Soup. Well roasted is one of them. Cook on medium about 15 minutes. This vegan potato soup is ready in under an hour (50 minutes) and most of that time is just spent doing its thing on the stove without any involvement needed from you, so it’s easy and fun to make. Add asparagus, turn heat up and return to a boil, and cook for 2-3 minutes, until tender yet vibrant green. It’s filled with bright green spinach and asparagus and perked up and tangy with fresh dill and lemon juice. In a bowl, combine flour, cream, milk, salt and pepper until smooth; add to … Their softness is a perfect companion to the crunch of the green vegetables. Puree 3/4 of the soup and add back. Add onions, mushrooms, garlic, carrots, celery, and asparagus and sauté for about 5-10 minutes. Making this asparagus soup is simple! Cover and simmer for about20 minutes or until potatoes and are tender. Was looking for a dairy free version and discovered this one. Remove … Add the soaked cashews, potatoes and vegetable broth and bring to a boil. add the broth, and bring everything to a simmer. Preheat oven to 375 degrees; Boil cashews for 5-10 minutes then drain and set aside. In a large soup pot, heat the olive oil over low heat. Cook in the preheated oven for 15 minutes. In this recipe, the potatoes are tossed in a light vinaigrette made with lemon and herbs, top off with sliced radish and asparagus. Not cold soups either, I can’t stand those. 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