Creamy Vegan Asparagus and Basil Soup
A delicious and creamy vegan asparagus soup infused with fresh basil, perfect for springtime meals. This soup is easy to prepare, packed with nutrients, and ideal for those seeking a dairy-free, gluten-free option.
Prep time: 10 minutesCook time: 20 minutesServes: 4
Ingredients
2 lbs asparagus
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
4 cups vegetable broth
1 cup coconut milk
1 cup fresh basil leaves
Salt, to taste
Pepper, to taste
1 lemon, zest and juice
Instructions
1. Trim the asparagus and cut into 1-inch pieces.
2. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until translucent, about 5 minutes.
3. Add asparagus and cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
5. Stir in coconut milk and fresh basil leaves. Cook for an additional 5 minutes.
6. Use an immersion blender to blend the soup until smooth.
7. Season with salt, pepper, lemon zest, and lemon juice to taste.
8. Serve hot, garnished with additional basil leaves if desired.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/creamy-vegan-asparagus-and-basil-soup
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
