Creamy Vegan Lemon Asparagus Soup

Spring flavors are merged in this light-weight but flavorful soup. Hearty enough to fill you up for evening meal but light-weight enough for warmer climate. This creamy soup manufactured with no any dairy will not depart you missing anything… other than for seconds!

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I have to say, for the moment in my life I’m joyful to be residing in Utah. Whilst the whole nation appeared to get plummeted with snow and rain, we sat in almost-70 degree climate all final 7 days! It is been fantastic.

Walks outdoors with the pupper and kiddo with no a jacket!
Windows open up while I get the job done!
No want to de-frost the car or truck in the morning!

All astounding factors.

Additionally there is the point that I’m now in the temper to make light-weight and ethereal dishes to quench my spring palette.

Enter my new favorite soup recipe (and shortly it’ll be yours as well)!

I’ve manufactured lemon pasta. I’ve manufactured lemon cake and bread. I’ve manufactured lemon bars and cookies. 

But lemon soup?!

Yup, that was the reaction I got from my loved ones when I told them what was for evening meal.

And while my loved ones likes lemon-flavored recipes, they weren’t wanting ahead to it in the form of soup… or actually anything that was not cake.

I understood it was weird. I understood I was taking a hazard, but I just had a good experience about this a person.

And boy I’m so glad I decided to believe in that experience for the reason that I am head-about-heels in adore with this sunshiney bowl of lemon goodness.

The lemon taste is not a punch of sour like you are eating a handful of sour patch kids. It is delicate. It is light-weight. And it pairs so nicely with seasonal asparagus, which I am also in adore with.

The motive for the mildness of the soup is for the reason that of the way I chose to include my lemon taste. 

 

 

As an alternative of opting for super-acidic new lemon juice, I grabbed a bottle of Nielsen-Massey Lemon Extract. These a intelligent preference when you are producing savory dishes this spring. It cuts out the acid and leaves you with a light-weight and ethereal lemon taste.

Lemon isn’t just for cakes any more, and when you are likely the savory route, you certainly want to go with an extract. 

I’ve always been a lover of Nielsen-Massey’s superior good quality vanilla beans and specially the vanilla bean paste (which I’m showcasing in a recipe shortly!), so I understood I wouldn’t be unhappy by giving another extract a check out.

 

Of training course, to make a super creamy soup with no the included cream, cauliflower came to the rescue the moment again. I just adore the texture and creaminess it provides while even now trying to keep up with my plant-based vegan circumstance.

I guarantee you, you will not be missing out on the cream in this soup. It is hearty enough to fill you up at evening meal, however light-weight enough for the warmer months.

So, what do you consider? Can you go savory with lemon?

Creamy Vegan Lemon Asparagus Soup

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Yields Makes four-six servings

Spring flavors are merged in this light-weight but flavorful soup. Hearty enough to fill you up for evening meal but light-weight enough for warmer climate.

10 minPrep Time

45 minPrepare dinner Time

55 minOverall Time

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Ingredients

• 1 cup pearl barley
• three cups drinking water
• 1 Tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tsp lemon extract, divided (see guidance and recipe notes)
• 1 Tbsp herbes de provence
• 1 head cauliflower, approximately chopped
• seven cups vegetable broth
• 1 bunch asparagus, chopped into chunk-sized items
• salt and pepper, to taste

Directions

1. In medium saucepan, convey drinking water and barley to a boil. Deal with and allow simmer for about 30-forty minutes, or until barley is tender. Established apart. (see take note 1)
2. In a substantial stock pot, saute onion and garlic in olive oil about medium warmth. Prepare dinner for three-four minutes until onion is translucent and garlic is fragrant. Add chopped cauliflower, 1 teaspoon lemon extract (see take note 2), and herbes de provence and saute for a minute or two.
3. Add in vegetable broth and convey to a boil. Simmer for twenty five-30 minutes or until cauliflower is fork tender. In the final seven-10 minutes of simmering include the chopped asparagus. Use a steaming basket to fall into the soup and continue to keep the asparagus individual. After the asparagus is cooked by way of, pull it out and set it apart.
4. Add barley (saving some for topping/garnish if you'd like), remaining 1 teaspoon of lemon extract, salt, and pepper to cauliflower broth. Applying possibly an immersion blender or in batches with a superior-velocity blender, mix until creamy and clean. After it truly is as clean as you'd like, stir in asparagus and serve.

Notes

1. You can make barley up to three times in progress for this recipe. It can also be cooked quickly in a tension cooker.
2. As an alternative of lemon extract, truly feel free of charge to use 2 Tablespoons of lemon juice, introducing a person Tablespoon with the cauliflower and another when you mix everything together.

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