This vegan cream of asparagus soup (without cream) is easy to make and really satisfying, a simple dish that has a very complex taste.

– ¼ cup slivered almonds or chopped (optional) – 3 pounds pf fresh green asparagus [1.2 kg] – 3 tablespoons of olive oil – 3 tablespoons of onion flakes – 4 garlic cloves crushed – ½ teaspoon cumin seeds freshly-ground, or cumin powder – 2 tablespoons of minced flat parsley – 1½ quart of vegetable broth  – 1½ teaspoon salt (or more, to taste) – ¼ teaspoon of black pepper freshly-cracked, or ground, (or more, to taste)


 Remove from the heat and set aside for when serving.Place the almonds in a pan and heat over medium heat. Cook and stir until they become golden brown.

Step 1:

Chop the asparagus spears into 1-inch pieces. Discard the lower ends of the asparagus stalks (they tend to be a bit too woody).

Step 2:

Remove the top tips and set them aside for when serving.Heat the olive oil in a soup pot or dutch oven over low heat. Add asparagus, onion flakes, garlic, cumin, and parsley. Cook for five minutes, stirring occasionally so everything cooks uniformly.

Step 3:

Return to the heat and simmer over medium heat until it reaches a rolling boil.Add  the vegetable stock to the pot. Blend the mixture with an immersion blender until it's completely liquified and has a very smooth texture.

Step 4:

Remove from the stove top and serve hot, and garnish with the asparagus tips and the almonds. Season with salt and pepper to taste.

Step 5:

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