Cheesy Potato and Asparagus Soup Cheesy Potato and Asparagus Soup

Cheesy Potato and Asparagus Soup

Go green with this creamy, velvety Cheesy Potato and Asparagus Soup.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for five minutes.

Sprinkle flour over the vegetables, stir, and cook for one minute.

Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.

Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.

Stir in the unsweetened almond or soy milk.

To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.

Step 1 out of 6

Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for five minutes.

Step 2 out of 6

Sprinkle flour over the vegetables, stir, and cook for one minute.

Step 3 out of 6

Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.

Step 4 out of 6

Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.

Step 5 out of 6

Stir in the unsweetened almond or soy milk.

Step 6 out of 6

To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.

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