Non Dairy Asparagus Soup Recipes

Creamy Asparagus Soup (without cream!) Clean

WebMar 6, 2020 · Saute onions in olive oil until translucent (but not browned). Add i n garlic, asparagus, beans, salt, and pepper, and give it a good …

Rating: 4.5/5(132)
1. Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.
2. Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.
3. Pour in the veggie broth and crank the heat to high bringing everything to a boil.
4. Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending.

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Creamy DairyFree Asparagus Soup Good Cheap Eats

WebFeb 17, 2021 · Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on …

Rating: 5/5(7)
1. In a large stockpot on the stovetop heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
2. Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 6 to 8 minutes or until tender.
3. Blend the soup in batches to your desired consistency, with an immersion blender or in a food processor, according to manufacturer's directions. Serve immediately.
4. Chill the soup completely and store in single-serve or meal-size containers. Store in the freezer for up to 2 months. To reheat: microwave or heat in a pot on the stove until thawed and hot through.

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Creamless Cream of Asparagus Soup Ahead of Thyme

WebJun 4, 2023 · Add the potatoes and asparagus and stir well to combine. Add the chicken (or vegetable) stock, and bring to a simmer. Turn the …

1. In a large stockpot, melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent. Add the potatoes and asparagus and stir well to combine.
2. Add the chicken (or vegetable) stock, and bring to a simmer. Turn the heat down to low and continue to simmer for about 15 minutes, covered, until the vegetables have become soft.
3. Use an immersion blender to puree the soup. Alternatively, you can transfer the soup to a standing blender and puree in batches, then pour it back into the pot.
4. Add the lemon juice and black pepper and stir to mix. Continue to cook on low for a couple of minutes, stirring occasionally.

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