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White Asparagus Coconut Cream Soup with Shiitake Bacon


  • Author: Kim-Julie Hansen
  • Yield: 2 servings

Description

A hearty and delicious vegan soup, perfect for a fall or winter home cooked meal with lots of flavor.


Ingredients

Ingredients for the soup:
500g/1lb white asparagus
2 yellow onions
2 garlic cloves
2 mini white pumpkins
1-2 tbsp vegan butter (or olive oil)
2 tsp vegetable broth paste
160mL full fat coconut milk or cream
160mL water
1 tsp dried (or fresh) rosemary
Sea salt to taste

Ingredients for the shiitake bacon:
2 cups of shiitake mushrooms
1-2 tbsp olive oil
1 tsp liquid smoke (or smoked salt)
1/4 tsp paprika or smoked paprika
1 pinch sea salt

Toppings:
Freshly ground pepper
Olive oil drizzle


Instructions

  1. Preheat the oven to 400F/200C
  2. De-stem and slice the mushrooms thinly. Add them to a bowl and mix them with the oil, liquid smoke and seasonings until every mushroom is well coated. Place them on a baking tray lined with parchment paper and bake them for approximately 25-30 minutes (check after 15-20 minutes, they should be crispy but not burned)
  3. While the shiitake bacon is baking, chop or dice the onions, mince the garlic and start sautéing both in a pot with the vegan butter (or oil) over medium heat (set a timer for 25 minutes)
  4. Wash the pumpkins and remove the seeds, then chop or dice them (no need to peel).
    Add the pumpkin to the pot about 5 minutes after the onions and mix well.
  5. Peel the asparagus (just the first outer layer) and chop, then add to the pot 10 minutes into cooking.
  6. Next, add the coconut milk or cream, the water, vegetable broth paste and rosemary.
    Lower the heat to low-medium and let simmer for 15 more minutes, making sure you stir well.
  7. After 25 minutes total, remove from heat and blend the soup using an immersion stick blender or a regular blender (just be careful – the soup will be very hot). Taste test and add a pinch of salt if necessary.
  8. Serve in a bowl with the shiitake bacon, an olive oil drizzle and freshly ground pepper and enjoy! Other serving suggestion: serve with a slice of toasted whole wheat bread with vegan butter.