About This Recipe

“A creamy, yet low-fat soup. I have substituted all kinds of vegetables for the asparagus when making this – including broccoli, cauliflower and potato.”

Ingredients

• 1 bunch asparagus (frozen works too but I am using fresh local stuff!)
• 1 large onions, sliced in large slices
• 1 -5 clove garlic
• 2 cups vegetable broth (Will be using homemade from veggie scraps)
• 1/4 cup unbleached flour (Will use Spelt to make it wheat-free)
• 2 1/2 cups soy milk
• 2 tablespoons soy sauce or 2 tablespoons tamari (I might use Braggs instead)
• 2 teaspoons dried basil (will be using fresh herbs from my basil plant)
• salt and pepper

Directions

1. Chop the asparagus (if using frozen, steam or microwave it a little first), reserving the tips.
2. Put the asparagus, onion, garlic and broth in a large saucepan.
3. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 minutes.
4. Put contents of saucepan into blender.
5. Add the flour, soy milk, soy sauce and basil.
6. Process until smooth.
7. Return the soup to the saucepan and add the asparagus tips.
8. Cook over medium heat until the soup thickens and is heated through.
9. Season to taste with salt and fresh cracked pepper and serve.

ENJOY!