Monday, July 13, 2009

Asparagus-Potato Soup

Take advantage of fresh asparagus for this soup. Potatoes and soy milk both make it thick and creamy.

Combine 1 cup plus 6 tablespoons vegetable broth in a saucepan with 1 and 1/4 cups cubed and peeled red potato and 6 tablespoons chopped onion. Bring to a boil, then reduce heat and simmer for 12 minutes.

Add 1 and 1/2 cups (1-inch) slices of asparagus and cook for 3 minutes.

Let the soup cool for 5 minutes before transferring to a blender and puree until smooth. Return to the saucepan.

Add 1/2 cup vanilla soy milk (such as Silk), 1/4 cup vanilla soy yogurt (either Silk or Whole Soy), 1/2 tsp. lemon juice, 1/4 tsp. salt, and 1/8 tsp. black pepper. Bring to a simmer over medium heat (but don't let it boil!), stirring occasionally.

Once warmed all the way, ladle 1 cup of soup into each of 3 bowls. Asparagus tips make a pretty garnish! Each bowlful is 120 calories. Make it a dinner alongside vegan grilled cheese sandwiches.

vegetable broth $2.69
red potatoes $0.69
asparagus $4.19
vanilla soy milk $1.69
vanilla soy yogurt $1.09
lemon juice $2.99

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance