Go green with this creamy, velvety Cheesy Potato and Asparagus Soup.
Equipment
- Large skillet
- Immersion blender
- 1 Tbsp vegan butter (or olive/coconut/canola oil)
- 1/2 cup (1/2 small) red onion, chopped
- 1/2 cup (1 rib) celery, chopped
- 1/2 cup (1 small) carrot, peeled and chopped
- 2 cloves garlic, minced
- 2 cups asparagus, chopped
- 3 cups Little Potatoes
- 1/4 tsp salt
- 1/2 Tbsp flour
- 3 cups vegetable broth
- 1/4 to 1/3 cup vegan cheddar cheese
- 2 Tbsp nutritional yeast
- 1 cup unsweetened almond or soy milk
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Instructions
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Step 1
Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for five minutes.
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Step 2
Sprinkle flour over the vegetables, stir, and cook for one minute.
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Step 3
Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.
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Step 4
Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.
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Step 5
Stir in the unsweetened almond or soy milk.
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Step 6
To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.
