Because I’m still on an asparagus kick this spring, today’s post features this recipe for Vegan Cream of Asparagus Soup!
Why do I think asparagus is so great, besides being delicious? For one, it’s loaded with beneficial vitamins and minerals, such as folate, Vitamin C, and Vitamin K. And according to an amazing book I read recently called Medical Medium Life-Changing Foods (which I explain more about in the Banana, Wild Blueberry, and Nectarine Smoothie Bowl recipe post), asparagus is alkalizing to the body and helps to battle cancer, inflammation, and nerve issues. HOORAY to that!
And why a vegan version of the soup? Well, I’m not vegan, but I often make vegan or vegetarian dishes because I HEART plants. When I was mentally cooking up this recipe for cream of asparagus soup, I decided to use plant-based methods for making it creamy rather than dairy-based ingredients because as much as it pains me to say it, dairy is NOT my friend at this juncture in my life (it’s never really been; I had to drink soy formula as a baby and experienced several years of intense lactose intolerance as a teen, but I was cool with the dairy for the last decade-plus – until recently. We’re definitely in a spat again.). So I’m trying to eat it sparingly and infrequently.
While I love being sans the dairy side effects, I long for the creaminess it provides to dishes. Enter the DELECTABLY CREAMY Vegan Cream of Asparagus Soup! It contains potatoes and nut butter, two ingredients that I’ve discovered are commonly used in vegan soup recipes as key components in providing plant-based creaminess.
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