One year when I was in college, my date took me out for a Valentine’s Day meal at a French restaurant. It was fun because I got all dressed up for a date to go to a fancy place! We weren’t old enough to order alcohol yet but I still don’t remember a whole lot about that night….except the asparagus soup. It. Was. So. Good.
In honor of that fancy meal, and this special Valentine’s Day that’s coming up soon, I made my own version of this asparagus soup. It’s vegan, of course & so very good!!!!
Make this for your sweetie this Valentine’s Day and it’s sure to warm them right up!
This soup would make a cute appetizer for a party served in little cups too!
2 leeks (chopped and bathed to remove debris)
1 Tbs olive oil
2 cloves garlic (pressed or minced)
2 bunches fresh asparagus (ends removed and cut into pieces)
1 Tbs earth balance (optional- for buttery flavor)
1/4 tsp ground black pepper
1/4 tsp salt
1/2 tsp ground thyme
1/2 tsp dry parsley
1 Box vegetable stock
1/3 c nutritional yeast
1-2 c almond milk (depending on your preference) – just pour it in and look/taste to see how you want it
Salt and pepper to achieve desired taste after cooking
-warm olive oil in a pot and add leeks over medium heat, stirring occasionally until softened
-add garlic and cook another minute
-add chopped asparagus and cook another minute
-add earth balance, stir in to melt
-add spices, stir, then pour in vegetable stock, & nutritional yeast and cook for 30-40 mins, on a soft simmer. It will cook down a bit.
– use an emersion blender (or regular blender) and process until smooth.
-stir in almond milk, taste my as you go.
-Add salt and pepper to taste.