Gluten-Frees, Vegan, Serves 4
- 2 Tbsp vegan butter
- 1 clove garlic minced
- 2 pounds asparagus cut into 1-inch pieces
- 1/2 cup coconut cream
- 2 cups low-sodium vegetable broth
- 1/2 white onion minced
- salt and pepper to taste
Directions:
Into a large soup pot, melt the butter and add the garlic and onions. Cook for 1 minute or until they become fragrant. Add the asparagus and cook an additional 5 minutes. Next, stir in the broth and bring to a simmer. Cover and cook until tender but green, about 10-15 minutes. Remove from heat and puree the soup with an immersion blender. Return the soup to the heat. Stir in the cream over low heat and season to taste. Once the soup has reached the desired temperature, remove it from the heat and serve.