Asparagus Mushroom Soup is the perfect meal for a chilly spring day. This soup is creamy, flavorful, and hearty, yet still light enough to feel satisfying. It's the perfect way to celebrate the start of warmer weather!
1PoundAsparagus(Roughly chopped and tips set aside)
1smallPotato (Peeled and cubed)
1Tbsp Vegan cream
Prepare the vegetables, Slice mushrooms, Trim and discard woody ends of asparagus, chop the stalks into 2-inch pieces, and reserve the tips for garnishing. Chop onions and peel and cube potatoes.
Heat oil in a stockpot over medium heat. Add chopped onions and cook until translucent, about 3 to 4 minutes.
Next, add garlic paste and stir. Fry until golden.
Add mushrooms, asparagus stalks, and potatoes. Season with salt and pepper. Sprinkle Rosemary and oregano and mix well.
Whisk in vegetable broth, nutritional yeast, and oat milk.
Bring it to a boil and then reduce the heat to medium-low and let it simmer for about 15 minutes or until potatoes are fork-tender. Purée the soup with a hand blender or transfer to a food processor and blend.
For garnishing heat a teaspoon of oil in a pan, add sliced mushroom and asparagus tips, and stir-fry for about 2 to 3 minutes. Remove from the heat.
Immediately serve the soup in bowls and garnish it with some oat cream, and stir-fried mushrooms and asparagus tips, and some pumpkin seeds.
Avoid using coconut milk as it will overpower the taste.
This asparagus and mushroom soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat it in the microwave or a saucepan on low heat.
This soup can also be frozen for up to 3 months. To freeze the soup let it cool completely and then transfer to air-tight containers or freezer bags.
I am using Crimini mushrooms because of their earthy flavor. Button mushrooms can be used too.