A creamy and flavorful vegan asparagus soup, perfect for a cozy meal.
Prepare the asparagus by trimming the ends and chopping into small pieces, reserving the tips for later.
Using fresh asparagus ensures the best flavor.
In a large saucepan, sauté the chopped onion and garlic in a splash of vegetable broth until softened.
Sautéing in broth instead of oil keeps the recipe low-fat.
Add the asparagus pieces (except the tips) and the remaining vegetable broth to the saucepan. Bring to a boil, then reduce heat and simmer until the asparagus is tender.
Simmering gently helps retain the asparagus's vibrant color.
Transfer the contents of the saucepan to a blender. Add the flour, soy milk, soy sauce, and basil. Blend until smooth.
Blend in batches if your blender is small to avoid spills.
Return the blended soup to the saucepan. Add the reserved asparagus tips and cook over medium heat until the soup thickens and is heated through.
Stir frequently to prevent sticking.
Season the soup with salt and pepper to taste. Serve hot, garnished with fresh basil leaves if desired.
Serving with a slice of crusty bread makes it a complete meal.
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