Vegan Asparagus Soup with Hazelnut Parsley Topping

Welcome back, asparagus! We’re making our first asparagus soup of the year. We add a distinctive touch to our soup with a fresh hazelnut parsley garnish to persuade them to use the white sticks. This is how the often uninteresting classic becomes a delicious and light summer dinner!

Ingredients

1 lb (450g) asparagus, woody ends trimmed and chopped
1 medium onion, chopped
2 cloves of garlic, minced
4 cups (960ml) vegetable broth
1 cup (240ml) unsweetened almond milk (or any other plant-based milk)
2 tablespoons olive oil
Salt and pepper to taste

For the Hazelnut Parsley Topping:

1/2 cup (75g) roasted hazelnuts, finely chopped
1/4 cup (15g) fresh parsley, finely chopped
1 tablespoon olive oil
Salt to taste

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
Add the chopped asparagus to the pot and cook for a few minutes until it starts to soften.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the asparagus is tender.
Using an immersion blender or regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of the hot liquid.
Return the soup to the pot and stir in the almond milk. Season with salt and pepper according to your taste. Heat the soup gently until warmed through.
In a small bowl, combine the chopped hazelnuts, parsley, olive oil, and a pinch of salt. Mix well to combine.
Ladle the soup into bowls and sprinkle the hazelnut parsley topping on top of each serving.
Serve the vegan asparagus soup warm and enjoy!