This Creamy Vegan Asparagus and Basil Soup is the perfect way to celebrate the fresh flavors of spring. With the vibrant green of asparagus and basil, this soup is not only visually appealing but also packed with nutrients.
Start by trimming your asparagus. Remove the tough ends and cut the stalks into 1-inch pieces. This ensures even cooking and a smooth texture later on. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté them for about 5 minutes until they become translucent. This step is crucial as it builds the flavor foundation of your soup.
Next, toss in the asparagus pieces. Let them cook with the onion and garlic for another 5 minutes. Stir occasionally to prevent sticking and ensure even cooking. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This allows the asparagus to soften and the flavors to meld together.
After simmering, stir in the coconut milk and fresh basil leaves. Let it cook for an additional 5 minutes. This step enhances the creaminess and infuses the soup with basil's aromatic flavor. Use an immersion blender to blend the soup until smooth. You can also transfer it to a regular blender in batches, but be cautious as it's hot.
Finally, season the soup with salt, pepper, lemon zest, and lemon juice to taste. These final touches brighten the soup and add a refreshing twist. Serve it hot, garnished with additional basil leaves if you like.
This soup pairs beautifully with a slice of crusty bread or a side salad for a light, satisfying meal. For a more substantial pairing, try serving it alongside a vegan quiche or a chickpea salad sandwich.
Asparagus is the star of this soup, providing a tender and slightly sweet flavor. Onion and garlic form the aromatic base, adding depth to the soup. The olive oil helps to sauté these ingredients to perfection, enhancing their natural flavors. Vegetable broth serves as the liquid base, allowing the other ingredients to shine. Coconut milk adds creaminess and a subtle sweetness, making the soup rich without dairy. Fresh basil leaves introduce a peppery, aromatic note that complements the asparagus beautifully. Finally, salt, pepper, lemon zest, and lemon juice balance the flavors, adding brightness and a hint of acidity.
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