The World's Healthiest Foods

Creamy Asparagus Soup (no cream)

Cream of Asparagus Soup is usually so rich and fattening because of the cream that it's not possible to eat as often as one would like while asparagus is in season. This dairy free version with the protein rich tofu makes this soup worth eating regularly.

Creamy Asparagus Soup (no cream) Prep and Cook Time: 30 minutes

1 bunch asparagus, cut into ˝ inch lengths, bottom fourth discarded
2 medium onions coarsely chopped
4 cloves garlic coarsely chopped
3˝ cups vegetable stock
1 TBS chopped fresh tarragon, or 1 tsp dried
1 12oz package of firm silken tofu
salt and white pepper to taste

  1. Cut off bottom inch of asparagus stalks and discard. Chop rest into ˝ inch lengths.
  2. Healthy Sauté onion in medium soup pot over medium low heat for about 5 minutes, stirring often. Add garlic and continue to sauté for another minute.
  3. Add asparagus, vegetable stock, and simmer for about 15 minutes.
  4. Add tarragon, and blend with tofu in batches. Make sure that you don't fill blender more than half full, and start on low. Otherwise it may erupt and burn you.
  5. Press blended soup through a strainer with a ladle and reheat if desired. Season with salt and pepper. If you don't strain this soup you will get a lot of fiber from the asparagus that is not very digestible or pleasant to eat.

    Serves 4

    For optimum flavor and nutrition serve with:

Healthy Cooking Tips:
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation