1. Prepare the asparagus:
Peel the asparagus and trim the woody ends. Save the peels and ends.
2. Make the asparagus stock:
Bring water to a boil in a large pot. Add salt and sugar. Add the asparagus peels and ends and simmer for 20 minutes.
3. Cook the asparagus pieces:
Cut the asparagus spears into 2–3 cm (about 1-inch) pieces. Strain the asparagus stock through a sieve, discard the peels, and return the broth to the pot. Add the asparagus pieces and simmer gently for 10 minutes until tender.
4. Prepare the roux:
In a large pot, melt the vegan butter or margarine over low heat. Add the flour and whisk continuously to form a smooth roux.
5. Make the soup base:
Gradually add the hot asparagus stock (without the pieces) to the roux while whisking constantly until a creamy consistency forms.
6. Season and finish:
Stir in lemon juice, nutmeg, salt, and pepper. Add vegan cream and optional white wine for extra depth of flavor.
7. Add the asparagus pieces:
Return the cooked asparagus pieces to the soup and heat through.
8. Serve:
Ladle into bowls and garnish with fresh parsley. Enjoy!
Nutrition per serving (approx.)
Calories: 215 kcal
Carbohydrates: 19 g
Protein: 4 g
Fat: 13 g
Fiber: 4 g
