Sunday was a cool and rainy day. Of course the first thing that comes to mind is to make soup. I love to make soups that I don’t have to think about. I’ve made it so many times that my brain and body just know what to do.

Not only is this soup stored in the memory banks but it is also so easy to make. You only need asparagus, onion, vegan butter, tarragon, parsley, veggie broth, and non dairy creamer. The chopping is minimal since you put it all through the blender.

Asparagus is so good for you! It is an excellent source of essential vitamins and minerals, especially folate, fiber, and vitamins C, A, and K.

If you like easy and delicious soups then you should definitely check this one out!

Ingredients

2 bunches of asparagus, cut into 1 inch pieces

1 onion, thinly sliced

2 tbsp vegan butter (I like Earth Balance)

4 cups of veggie broth

1/4 cup of tarragon leaves

2 tbsp of parsley leaves

3/4 cup non-dairy creamer (plain and unsweetened)

salt & pepper

• In a dutch oven melt the vegan butter. Add the onion, cover and cook over medium heat, stirring occasionally, until softened.

• Add the asparagus and cook for about a minute.

• Add the broth and simmer until the asparagus is tender (8-10 minutes)

• Add the tarragon and parsley.

• Puree the soup in a blender, working in batches.

• Return the soup to the pot and add the creamer.

• Add salt & pepper to taste.

• Serve immediately and enjoy