Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Asparagus - tough ends trimmed

  2. 3 cups 711ml Cubed (1/2") peeled Yukon Gold potatoes

  3. 2 cups 125g / 4.4oz Diced onion

  4. 1 tablespoon 15ml Minced garlic

  5. 1 tablespoon 15ml Lemon juice

  6. 1 cup 237ml Cold water

  7. 1 1/2 tablespoons 22ml Cornstarch or arrowroot

  8. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

  9. 3 tablespoons 45ml Freshly-chopped basil

  10. 1/2 teaspoon 2 1/2ml Sea salt

  11. 1/8 teaspoon 0.6ml Freshly-ground white pepper

  12. 1 cup 237ml Soy milk

  13. (or rice milk or other non-dairy milk)

  14. 3 tablespoons 45ml Nutritional yeast flakes

  15. Garnish

  16. Thinly-sliced lemon

Instructions Jump to Ingredients ↑

  1. Cut the tips off the asparagus, place them in a steamer basket, steam them for 2 to 3 minutes or until tender, and set aside. Thinly slice the stems diagonally, place them in a steamer basket, steam them for 4 to 5 minutes or until tender, and set aside.

  2. Measure the water left over from steaming the asparagus, add additional water to measure 7 cups, and place it in a large pot. Add the potatoes, onion, garlic, and lemon juice, and bring to a boil. Reduce the heat to low and simmer for 20 minutes or until vegetables are tender.

  3. In a blender or food processor, place the cold water and cornstarch, and blend well to combine.

  4. Strain the cooked vegetables from the broth, reserving the cooking liquid, transfer the cooked vegetables to the food processor, and return the cooking liquid to the pot.

  5. Add the fresh herbs to the cooking liquid and stir well to combine.

  6. Add half of the reserved steamed asparagus stems to the food processor and puree the mixture until smooth. To the pot containing the herbed cooking liquid, add the pureed mixture, reserved steamed tips and stems, and the remaining ingredients, and stir well to combine. Remove the pot from the heat and set the soup aside for 5 minutes to allow the flavors to blend.

  7. Taste and adjust seasonings, as needed. Serve hot or cold and garnish individual servings with a thin slice of lemon.

  8. This recipe yields 3 quarts.


Send feedback