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Plant-based Cream of Asparagus Soup ala Twyla

Cream of Asparagus Soup

Ingredients: 

  • 1 yellow onion, thinly sliced
  • 3-4 cloves garlic, minced
  • 2 pounds asparagus, ends trimmed and chopped
  • 2 cups Flageolet beans (cooked)
  • 6 cups vegetable broth
  • Juice of one lime or to taste
  • salt and pepper, to taste or no salt seasoning

Directions:

  1. Use water or broth to sauté onions and garlic and cook until onions are translucent about 7 minutes.
  2. Add asparagus, beans and vegetable broth. (See other add variations). Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, until asparagus is tender.
  3. Transfer soup to a blender (this may have to be done in batches) and blend until smooth. Or use an immersion blender for desired consistency.
  4. Return to heat and stir in lime juice, salt, and pepper.
  5. Various toppings:  parsley, ground flax/chia seeds, Mary’s crackers, Flaxers, GF croutons, pumpkin seeds, riced cauliflower, non-dairy sour cream

Variations:  ADD during the peas/potatoes/rice/broccoli/cauliflower/

Delicious on baked potatoes, served over rice, served in a bread bowl, etc.  

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