Vegan Cream of Asparagus and Broccoli Soup with Caramelized Onions and Rainbow Chard
A green smoothie in a bowl with a subtle heat from jalapeno cheese. This soup is creamy and satisfying without any dairy or flour.
Ingredients
- 1 bunch of asparagus
- 1 small head of broccoli
- 2 celery stalks
- 2 oz of fresh basil
- 2 oz of fresh parsley
- 32 oz of vegetable broth
- 1/2 cup of coconut milk
- 1/2 cup of shredded jalapeno Havarti Daiya
- 3 Tbsps of arrowroot starch + 4-5 Tbsps of cold water
- 2 tsps. of garlic powder
- 1 1/2 tsp of Italian seasoning blend
- 2 tsps. of salt
- 1 tsp of pepper
- 1 large red onion
- 3 large leaves of rainbow chard
- olive oil
Instructions
- Cut broccoli, asparagus, celery and fresh herbs into smaller chunks and process in a food processor until only small pieces remain.
- Place vegetables in a large soup pot, add vegetable broth and spices, cover and cook, stirring often, until everything is soft.
- Chopped the onion and chard into heat some olive oil, sauté onions till they are well-caramelized, then add chard and sprinkle some salt and pepper, cook another minute.
- Once the soup is cooked through, reduce the heat, add coconut milk, simmer for a minute, stir in shredded cheese and then arrowroot starch mixed with cold water, cook for 4-5 minutes, stirring continuously.
- Pout soup into bowls and top with caramelized onions and chard.
Notes
You can substitute other green leaves, like kale or spinach, for chard. You can make this soup all broccoli or all asparagus.