This is such a wonderful combination of ingredients. Although we are still at the very hot tail end of summer – and summers here are very long – I needed to imagine that autumn was on its way, as a few clouds have shown their faces, and we’ve already had some much-needed rain. Anyway, this soup took only minutes to prepare, and it’s a winner. I shall make this again, and again, and again, and I suspect that once you taste it, so you will also. Enjoy served with hot crusty bread.
2 Tbsp (60 mL) extra virgin olive oil
300g asparagus tips (I use frozen)
1 large leek, roughly chopped
3 Tbsp flat leaf parsley
1 cup vegan milk of your choice (I used my rich Happy Milk from my book, very easy to make – or I recommend Alpro in the UK)
2 cups (500 mL) water
zest of 1 lime
- Heat your oil in a large saucepan, then fry your leek until it wilts and becomes a little transparent – be sure to stir, and don’t let it turn brown.
- Next, stir in the asparagus (the frozen ones are usually partially cooked). Let the mixture heat up again, lower heat to minimum, then cover and allow to cook for a further minute or so, this will help the tips thaw.
- Remove lid, stir the mixture, and add remaining ingredients except the parsley. Cover again, and cook for a further 20 minutes, but do not allow it to boil over.
- Remove the lid, taste for salt, and add more if needed. Then drop in the parsley, and process in a food processor until you have a wonderfully rich creamy texture. Heat up again slowly, and serve.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010