I’m always on the lookout for great one-dish dinners. That’s why I’m so excited about the vegan asparagus soup recipe I’m sharing with you today. 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 flakesgarliccumin, 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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