There isn’t much to this soup, and it kind of tastes like it. I found it bland and boring. It was easy, I will give it that.
Easy Cream of Asparagus Soup
(Supermarket Vegan, Donna Klein)
makes 6 servings
2 (15-ounce) cans asparagus, liquids included
2 (14-ounce) cans (3.5 cups) low-sodium vegetable broth
6-8 fresh pencil-thin asparagus, tough ends trimmed, tips separated from stalks, stalks cut into 1-inch pieces (optional)
salt and freshly ground black pepper, to taste
1 cup light coconut milk
pinch ground nutmeg (optional)
In a food processor fitted with the knife blade, or in a blender, place the canned asparagus and their liquids; process or blend until smooth and pureed. Transfer to a medium stockpot and add the broth, fresh asparagus (if using), salt, and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and add the coconut milk and nutmeg (if using); cook, stirring, until heated through, about 2 minutes. Serve hot.