Asparagus Mushroom Potato Soup

Ingredients:

1 Tbsp Oil

¼ Cup Onion (chopped)

1 Tsp Garlic Paste

8 Ounce Crimini Mushroom (Sliced)

1 Pound Asparagus (Roughly chopped and tips set aside)

1 small Potato (Peeled and cubed)

½ Tbsp Salt

½ Tsp Black Pepper

¼ Tsp Rosemery

¼ Tsp Oregano

3 Cups Vegetable Stock

1 Tbsp Nutritional Yeast

¼ Cup Oat Milk

Garnish

1 Tsp Oil

3-4 Pcs Mushroom

4-6 tips Asparagus

1 Tbsp Vegan cream

Instructions:

Prepare the vegetables, Slice mushrooms, Trim and discard woody ends of asparagus, chop the stalks into 2-inch pieces, and reserve the tips for garnishing. Chop onions and peel and cube potatoes.

Heat oil in a stockpot over medium heat. Add chopped onions and cook until translucent, about 3 to 4 minutes.

Next, add garlic paste and stir. Fry until golden.

Add mushrooms, asparagus stalks, and potatoes. Season with salt and pepper. Sprinkle Rosemary and oregano and mix well.

Whisk in vegetable broth, nutritional yeast, and oat milk.

Bring it to a boil and then reduce the heat to medium-low and let it simmer for about 15 minutes or until potatoes are fork-tender. Purée the soup with a hand blender or transfer to a food processor and blend.

Garnish

For garnishing heat a teaspoon of oil in a pan, add sliced mushroom and asparagus tips, and stir-fry for about 2 to 3 minutes. Remove from the heat.

Immediately serve the soup in bowls and garnish it with some oat cream, and stir-fried mushrooms and asparagus tips, and some pumpkin seeds.

Notes:

Vegetable Preparation: Ensure all vegetables are prepped before starting. This includes slicing mushrooms, chopping onions, and cutting the asparagus into pieces, reserving the tips for garnish.

Flavor Development: Sautéing onions and garlic paste until golden adds a rich flavor base to the soup. This step enhances the overall depth of taste.

Seasoning: The combination of salt, black pepper, rosemary, and oregano provides a balanced seasoning profile. Adjust seasoning to taste before blending.

Cooking Process: Simmering the vegetables in vegetable stock allows them to cook thoroughly and infuses the soup with their flavors. Ensure potatoes are fork-tender before proceeding to blend.

Creamy Texture: Incorporating oat milk and nutritional yeast enriches the soup’s texture and adds a subtle creamy flavor without dairy.

Blending: Use a hand blender directly in the pot or transfer to a food processor to achieve a smooth consistency. Be cautious with hot liquids to prevent splattering.

Garnishing: Stir-frying mushrooms and asparagus tips in oil for garnish adds a crunchy texture and enhances visual appeal. Drizzle vegan cream and sprinkle pumpkin seeds for added flavor and presentation.

Serving: Serve the soup immediately after garnishing to preserve both texture and temperature. This soup pairs well with crusty bread or a side salad for a complete meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to adjust consistency.

Nutrition Information:

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SERVING SIZE: 1 bowl

Frequently Asked Questions:

Can I use different types of mushrooms in this soup?

Yes, you can use different types of mushrooms in this soup.

While crimini mushrooms are suggested in the recipe, you can also use button mushrooms, portobello mushrooms, or any other variety you prefer.

Is it necessary to peel the potatoes before adding them to the soup?

Peeling the potatoes is optional.

Leaving the skins on will add extra texture and nutrients to the soup, but if you prefer a smoother consistency, you can peel them before cubing.

Can I use dairy milk instead of oat milk for this recipe?

Yes, you can substitute dairy milk for oat milk if you prefer.

However, using oat milk keeps the recipe vegan-friendly, while dairy milk will add a creamy texture and flavor.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it later.

Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat it on the stovetop over medium heat, stirring occasionally, until heated through.

How long will the garnishes stay fresh if I prepare them in advance?

The garnishes can be prepared in advance and stored separately in the refrigerator for up to 1-2 days.

When ready to serve, simply reheat the stir-fried mushrooms and asparagus tips in a pan for a few minutes until heated through, then garnish the soup with them along with the oat cream and pumpkin seeds.

Can I substitute dried herbs for fresh herbs in this recipe?

Yes, you can substitute dried herbs for fresh herbs in this recipe.

However, remember that dried herbs are more concentrated, so you’ll need to adjust the quantities accordingly.

Typically, you’d use about one-third of the amount of dried herbs compared to fresh herbs.

Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock instead of vegetable stock if you prefer. Keep in mind that using chicken stock will alter the flavor profile of the soup, making it non-vegetarian.

Is there a substitute for nutritional yeast if I don’t have it?

If you don’t have nutritional yeast, you can omit it from the recipe.

Nutritional yeast adds a cheesy flavor, so you could add a sprinkle of grated Parmesan cheese as a substitute if you’re not strictly vegan.

Can I use dairy milk instead of oat milk for this recipe?

Yes, you can substitute dairy milk for oat milk if you prefer.

However, using oat milk keeps the recipe vegan-friendly, while dairy milk will add a creamy texture and flavor.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it later.

Store the cooled soup in an airtight container in the refrigerator for up to 3-4 days.

Reheat it on the stovetop over medium heat, stirring occasionally, until heated through.

Can I freeze this soup for later use?

Yes, you can freeze this soup for later use.

Allow the soup to cool completely before transferring it to airtight containers or freezer bags.

Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I adjust the consistency of the soup if it’s too thick or too thin?

Yes, you can adjust the consistency of the soup by adding more vegetable stock if it’s too thick or more oat milk if it’s too thin.

Adjust the seasoning accordingly after making any adjustments.