Creamy Asparagus Soup with Curly Toasts

[Guest guest]

I found this recipe on the Vegan Society website - it looks good. I

will try it soon.

 

Jo

 

12 oz (340g) aparagus

2 dssp rapeseed or other vegetable oil

1 onion, chopped finely

2 oz (55g) carrots, thinly sliced

2 cloves garlic, crushed

2 oz (55g) mushrooms, chopped

¾-1 pint (430-530 ml) water

1 tsp marmite

1 tsp vegetable bouillon

2 oz (55g) frozen peas

5 fl oz (140 ml) soya milk

4+ slices bread

 

1. Remove any woody parts from the asparagus and chop.

2. Heat the oil in a large saucepan and fry the onion and carrot

until the onion is softened. Stir in the garlic and fry for another

minute.

3. Add the asparagus, mushrooms, water, marmite and bouillon. Ensure

all the vegetables are covered, add more water if required. Simmer

for about 10 minutes then add the peas and simmer until the asparagus

is tender.

4. Allow to cool a little then whizz in a blender. Add the soya milk,

adjust the seasoning and reheat gently.

5. Make the curly toasts: lightly toast the bread, and then cut the

crusts off. Split each slice through the centre of the toast and cut

into triangles. Toast the uncooked side of the bread under the grill

and serve warm with the soup.