See also: More vegetarian soup recipes
- 1 cup water or vegetable broth
- 1 bunch fresh asparagus
- 2 tbsp vegan margarine
- 2 tbsp flour
- 1 3/4 cups soy milk
- salt and pepper to taste
In a large soup pot, melt the margarine over medium-low heat, then add the milk and flour, stirring until a thick roux is formed. Remove from heat.
In a blender or food processor, add the asparagus, soy milk roux, asparagus cooking liquid and asparagus. Pulse a few times, until just blended, or until you have the desired consistency. I like to have a few pieces of whole asparagus in my soup, though you may prefer a smoother asparagus soup.
Return to the stove to reheat your soup, and season generously with salt and pepper.