Super Easy Vegan Creamy Asparagus Soup

Hello Friends, 
I am off to Europe this week. I will start my adventures in Frankfurt to explore Goethe's home before heading to Strasbourg. 

I'm excited but also nervous. The world is changing fast and I am trying to focus on the good of humanity. I am a few weeks late in posting this, but asparagus is something that brings joy and thought to the season. 

Asparagus reminds me of Germany and the wonderful white "spargelsuppe." It's one of my favorite times of the year and today, I reminisce on the wonderful times I had in Germany. The thoughts and memories of the energy of Hannover will forever be imprinted into my soul. 

I have lots of blogs to get posted so this will be short and quick. Enjoy my friends! 

"Asparagus inspires gentle thoughts."
-Charles Lamb

Super Easy Vegan Creamy Asparagus Soup
Cook Time: 20-30 minutes
​Serves: 4

Ingredients: 
4 cups of water + 1 bouillon cube
2 tbsp vegan butter
3/4 cup onion, chopped
1 pound of asparagus, chopped (half kilo)
1 tbsp fresh parsley, chopped
1/4 tsp salt
Pinch of Pepper 

Directions:
Wash and cut off the tips of the asparagus. Set the tips to the side. Cook the onion in the vegan butter for 3 minutes. Add the asparagus to the butter and cook for 5 minutes. Add the remaining ingredients and cook until the asparagus is edible, about 8-10 minutes. Puree the soup in a blender or a food processor. From here you can save the tips for another recipe like a pasta dish, or sauté slightly in oil or butter and add it back into the pureed soup. 

Let's Connet & don't forget to click the Yum! 

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