Velvety Asparagus Soup with Lemon and Parmesan

If you’re looking for a comforting and creamy soup that’s both delightful and easy to prepare, look no further than this Fresh Asparagus Soup. Whether you’re a fan of vibrant green vegetables or simply want a nutritious and satisfying meal, this recipe combines fresh asparagus with a touch of lemon and a hint of Parmesan to create a velvety soup that’s perfect for any time of year. Not only does it come together in just 30 minutes, but it’s also adaptable for those following a dairy-free diet.

Ingredients

• 1 bunch fresh asparagus (trimmed and cut into 1-inch pieces)
• 3/4 cup onion (chopped)
• 1/2 cup vegetable broth
• 1 tablespoon soy margarine
• 2 tablespoons butter (or use additional soy margarine for a dairy-free version)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/4 cups vegetable broth (additional)
• 1 cup plain soymilk
• 1/2 cup milk (or additional soymilk for a dairy-free version)
• 1/4 cup yogurt (plain or dairy-free alternative)
• 1 tablespoon lemon juice
• 1/4 cup vegan Parmesan cheese (optional for dairy-free)
• 1/4 cup Parmesan cheese (optional)

Instructions

1. Prepare the Asparagus Mixture:
   Begin by placing the chopped asparagus and onion into a medium-sized saucepan. Pour in 1/2 cup of vegetable broth and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook until the vegetables are tender, which should take about 10 minutes.

2. Blend the Soup Base:
   While the vegetables are cooking, reserve a few asparagus tips for garnish. Once the vegetables are tender, carefully transfer the mixture (except the reserved asparagus tips) to an electric blender. Puree the mixture until it is completely smooth and set aside.

3. Make the Soup Roux:
   In the same saucepan used for cooking the vegetables, melt the soy margarine (and butter, if using) over medium heat. Stir in the flour, salt, and pepper, ensuring the flour doesn’t brown. Cook the mixture for about 2 minutes to eliminate the raw flour taste.

4. Combine and Simmer:
   Gradually whisk in the remaining 1 1/4 cups of vegetable broth and increase the heat to medium-high. Continue stirring until the mixture comes to a boil. Once boiling, stir in the vegetable puree and soymilk. Reduce the heat to low and mix in the yogurt and lemon juice. Stir until the soup is heated through, but do not let it boil again.

5. Serve:
   Ladle the soup into bowls and garnish with the reserved asparagus tips. If desired, sprinkle each serving with vegan Parmesan cheese or traditional Parmesan cheese for added flavor.

6. Enjoy:
   Your creamy and delightful Fresh Asparagus Soup is now ready to be enjoyed! It’s perfect for a light lunch or a comforting dinner, and the vibrant green color makes it as pleasing to the eyes as it is to the taste buds.

Notes

• For a sweeter flavor, some reviewers have suggested using vanilla soymilk and/or vanilla yogurt. This can add an interesting twist if you prefer a subtly sweet soup.
• To keep this recipe dairy-free, ensure you use soy margarine and vegan Parmesan cheese.

Nutrition Information (per serving):

• Calories: 106.5
• Fat: 4.2 grams
• Saturated Fat: 0.7 grams
• Cholesterol: 0 milligrams
• Sodium: 656.4 milligrams
• Carbohydrates: 13.5 grams
• Fiber: 3.7 grams
• Sugar: 3.8 grams
• Protein: 6 grams

With its creamy texture and fresh flavor, this soup is sure to become a favorite in your recipe collection. It’s a great way to enjoy the health benefits of asparagus while indulging in a comforting bowl of soup.