Hey lovely Steemian Foodies!
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I hope you're having a great week so far. Since in Europe it is asparagus season, I thought I'd share a suuuper easy vegan asparagus recipe with you guys. This is a typical spring classic in Germany, but usually it is cooked with cream. My version with coconut cream is healthy and cruelty free, so you can enjoy it in good conscience 💚
[You can find a link to the German version of this recipe at the end of this post.]
Ingredients (for 4 portions)
- 5 rods of fresh asparagus (alternatively from the glass)
- 2-3 potatoes
- 1 large onion
- 3 cloves of garlic
- 80 ml coconut cream
- about 500 ml water or veggie broth
- salt and fresh pepper to taste
- optionally a handful of fresh herbs, like parsley
Instructions
- Peal the garlic, onion, asparagus and potatoes.
- Chop garlic and onion, cut asparagus and potatoes into bite-sized pieces.
- In a cooking pot, heat up a sip of veggie broth and sautée onion and garlic for a few minutes.
- Add the potato cubes, fry for a few minutes and fill the cooking pot with veggie broth until the veggies are covered.
- Cook for another 5 minutes and add the asparagus.
- After 5 more minutes or until everything is soft, mix soup with an immersion blender.
- Mix in the coconut cream and season to taste.
- In the end, add some chopped herbs and enjoy!