Ingredients
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600 g Asparagus
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3 Potatoes
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1 cup Peas
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1 Carrot
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1 Onion
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1 tbsp Sesame seeds
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1 tbsp Pumpkin seeds
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1 tsp Sunflower seeds
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2 slices Gluten free bread
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1 tsp Oregano
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1 tsp Honey garlic
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2 tbsp Rice oil
Directions
In the autumn days we can warm ourselves with a soup. And not just anything, but asparagus cream soup. Green and creamy warm cream soup. I consume a variety of vegetables and I don’t have a heavy stomach at the same time. I like to eat asparagus and I am constantly thinking of new recipes. This is a recipe for anyone who wants to give health. Asparagus is very healthy, and unfortunately we don’t consume often enough. We must not forget the abundance of vegetables that nature has given us. Everyone will fall in love with this creamy delicacy.
I used frozen asparagus, but you can also use fresh. The soup is vegan and I have not used any dairy products. Of course, you can always add almond or coconut cream if you prefer a milky texture. You can also put a spoonful of coconut milk in the soup bowl.
Well, let’s roll up our sleeves and get started!
Steps
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1
Done
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Measure the exact amount of asparagus you will use. Wash them under warm water. Cut a few tops of asparagus for decoration and set aside. |
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2
Done
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Cut the remaining asparagus and pour them into a large saucepan. |
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3
Done
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Peel, wash and slice the potatoes. Add them to the asparagus in the pan. |
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4
Done
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Wash the peas and add it to the vegetables. |
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5
Done
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Cut carrots and onions in a chopper. Add to the remaining vegetables. |
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6
Done
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Drizzle the vegetables with the rice oil and water. Season with spices and bring to a boil. When it boils, reduce the heat and leave for 25 minutes. |
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7
Done
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Once the vegetables are ready, mash with a blender, being careful not to leave pieces of vegetables. |
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8
Done
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Roast the nuts in a pan for a few minutes. When they are ready, set them aside. |
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9
Done
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Cut the gluten-free slices into cubes, season with spices and bake for a few minutes in a pan. |
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10
Done
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Bake the asparagus tips in a pan for a few minutes. |
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11
Done
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Pour the soup into bowls and garnish with asparagus, nuts and gluten-free bread. I always put nutritional yeast in the soup when I serve it. 😉 It gives a very unique taste and is quite useful. |
