One of my favorite things about fall is soup! Sure you can have soup anytime of the year but in our house we reserve soup for those times when we aren't feeling very well and who wants to only eat soup when you are sick? Not me. So September in our house is FALL MONTH, we throw up the fall decor, put those fall spices smells in the scent burners and put some hot soup on the stove.
2 teaspoons onion powder
2 tablespoons vegan margarine
10 ounces frozen or fresh asparagus spears
1 cup vegetable broth
1 teaspoon garlic powder
1 dash garlic salt
1 teaspoon black pepper
(additional black pepper and salt to taste)
1 cup plain soy milk
Mix the ingredients, except the soy milk, together in a bowl and cook in the microwave for 10 mins (I did mine in my pressure cooker for 10 mins) Let it cool (you want to let it cool completely or it will explode in your blender like mine did :) Pour the cooled soup into a blender, pureeing until smooth. Return the mixture to a bowl, stir in the soy milk and microwave until heated through (I returned it to the pressure cooker for about 5 mins)
Makes 2 servings
Recipe adapted from PETA's Vegan College Cookbook, Photos By Laura Spear
Bon Appétit,
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