Asparagus Soup – GOAT


The success of this soup depends on how well you follow the prep and cooking methods. I credit FORAGER and Edward & Sons with contributing to that success with their superior brands of probiotic yogurt cashewmilk and veggie bouillon! This soup can also be served in small cups as an appetizer!

Makes 6 cups

1 lb. fresh asparagus – wash, bend each stalk to snap off bottom 3rd (save the bottoms for later), boil in water with 1 t. baking soda till soft, drain and set aside


1 t. salt

fresh grind black pepper to taste

3 c. water

1 t. salt

2 c. diced sweet onion, 3/8 inch squares

take the broken bottom 3rd stalks and where you snapped them off try to snap off another 1/2-1 inch – now discard what remains

  • (often we break each stalk a little above the fibrous part, where it’s still tender, and can retrieve just a tad more tender part from each stalk, chew a piece to make sure it isn’t too fibrous)

2 lg. vegan veggie bouillon cubes – I used Edward & Sons brand from Switzerland (best I ever tasted)

1/2 t. guar gum

1 T. vegan yeast aka nutritional yeast

Place cooked asparagus, probiotic yogurt beverage and salt in blender container. Blend till smooth with some bits showing.

Add several twists black pepper mill, blend again and set aside.

In large saucepan combine water, salt, onion and tads of asparagus retrieved from the bottom stalks. Bring to boil, reduce heat to medium-low, cover and cook till very soft – like you cook rice.

Add bouillon cubes to onion mix, mash in pan to dissolve. Cook another 15 minutes or so.

Sift guar gum powder onto top of soup. Immediately whisk only into top layer of the soup till dissolved, then whisk deeper to completely disperse.

Add vegan yeast, stir well. Cook, uncovered, about 10 minutes longer, stirring as needed to prevent sticking.

Salt and pepper to taste. Turn heat off till ready to reheat and serve later.

Notes: The longer you cook asparagus the more flavorful it becomes.

Serve hot or cold. When served cold, I top with a little fresh grind soy bacon bits.

Years ago after high school I worked two jobs as a nurse’s aid and saved money to take a trip to Europe – toured nine countries in three weeks.

Somewhere along the way I had asparagus soup for the first time and loved it. I often told Steve I wished I could make that same soup.

Well, fifty plus years later this is it. I had no particular plans for these asparagus – the soup just seemed to develop on its own. The consistency, color, flavor, all matched. What a nice surprise!

I’m sure they used chicken broth and not probiotic yogurt milk, but it just goes to show that the animal isn’t needed to produce the same result.

It’s also good served over boiled potato cubes as well as thin spaghetti, each time using more soup than starch.

Edward & Sons veggie bouillon is the best bouillon I’ve ever tasted.

Add a few small croutons and top with shredded Daiya MEDIUM CHEDDAR cheese to uptick the soup to a meal! Yesss! The soup melts the cheese in the bowl.

Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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