Sep 24, 2017

Creamy Asparagus Soup


1 tbsp white truffle flavoured extra virgin olive oil,
3 tbsp nutritional yeast,
1/2 cup soy milk,
1 tbsp black black cumin and sesame seeds or  Renee Voltaire furikake mixture,
1 tsp dried basil,
1 lime juice,
1 tsp himalayan salt,
1/2 cup warm water,
1 cup boiled peas,
A bunch of asparagus,
1 tsp garlic powder,
A pinch of black pepper,
3-4 leaves of fresh basil.


1. Take 4 branches of asparagus and bring to fry them with a pinch of salt, garlic powder and 1 tsp olive oil into the pan. Set aside. We will use them in order to decorate bowl.

2. Bring to boil peas in a pot for 4-5 minutes and set aside.

3. Wash, trim and cut asparagus into small pieces. Set aside.

4. In a large pan, whisk nutritional yeast, soy milk, garlic powder and white truffle flavoured extra virgin olive oil. Continue cooking until warmed through and simmering. Add asparagus and pea mixture, stir for 2-3 minutes.

5. Transfer mixture into a food processor and process on high until completely smooth.

6. Add 1/2 cup warm water into a pot, transfer soup mixture and cook for 5-6 minutes

7. Add lime juice, black cumin, sesame seeds, black pepper, salt and basil.

8. Decorate with asparagus and fresh basil.


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