Prep Time:

10 min

|

Cook Time:

20 min

Serves 4-6

Ingredients

• 1 tablespoon olive oil
  1 yellow onion, thinly sliced
  3-4 cloves garlic, minced
  2 pounds asparagus, ends trimmed and chopped (about 2 bunches)
  1 pound potatoes, chopped (about 2 medium-sized potatoes)
  6 cups vegetable broth
  1 lemon, juiced
  ¼ cup nutritional yeast
  1 cup coconut cream
  salt and pepper, to taste

Directions

1. Heat oil in a large stockpot over medium-high heat. Stir in onion and garlic and cook until onions are translucent, about 7 minutes. Add asparagus, potatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer. Simmer for about 10 minutes, until asparagus and potatoes are tender. Transfer soup to a blender and blend until smooth. (This may have to be done in batches. You can also use an immersion blender.) Return to heat and stir in lemon juice, nutritional yeast, coconut cream, and salt and pepper.

   
   © 2019 Omega Institute for Holistic Studies