Simple Vegan Cream of Asparagus Soup


Potato Mushrooms

Leftover Potatoes from using my Spiralizer. Browning in  Grapeseed Oil.


Vegan Cream of Asparagus Soup


1 medium Potato or if you have leftover Potato like part of a Baked one or even Mashed.  Mine are from using my Spiralizer. Chunk up the Potato, brown with a good Oil. I used Grapeseed.

Season….I used an Oregano, Garlic blend

Add Water a quart or more.

 1/2 lb. or more Asparagus Wash and cut in 1/2 inch or so pieces. Add to Soup Pot leaving out the Tips.

Place a lid on your pot and let simmer till everything is tender. Once tender I used an Immersion Blender (Stick Blender). You can use whatever is handy: A Blender, A Food-Processor or ???????

Cook down til you like the consistency. Add the Asparagus tips for both Color and Texture.

FYI: If you’re Vegetarian fell free to sprinkle with a good sharp dry cheese. Like an Asiago, Parmesan, Romano or a dry strong Provolone.

Til next time…..enjoy 🙂

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