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Eat up! Vegan (or not) Cream of Asparagus Soup

Sensory Revolution

Pretty, delicious vegan cream of asparagus instant pot soup in 45 minutes from fridge to tastebuds #tastetherainbow #vegancooking #healthyliving #soupisgoodfood

Pretty, delicious vegan cream of asparagus instant pot soup in 45 minutes from fridge to tastebuds #tastetherainbow #vegancooking #healthyliving #soupisgoodfood

This soup exceeded expectations in flavor and versatility! It was so delicious yesterday I had three bowls, and then another for breakfast. Omnivorous readers can also enjoy it with chicken broth and heavy cream, but let me suggest you try it this way first (you can always add cream later).

The subtly brought by the various seasonings allows for different palates — you can lean heavier on the herbiness, or the curriness, or the heat, but the balance of them together works with the asparagus and the richness while still being light. I recommend adding fresh lemon to each bowl rather than cooking with it, but having it there adds a beautiful little kick that brings it together.

Makes about 5 quarts of soup:

INGREDIENTS

2 bunches asparagus (we used the skinny ones)

1 large onion

2 medium carrots

2 celery stalks

2 small zucchini

1/4 cup nutritional yeast

4 tbsp Sesame oil

2 tbsp Ghee

6 cups broth or water with bouillon

3 tbsp of Green Seasonings

1 tbsp of curry powder

1 tbsp pumpkin pie spices

Salt and Pepper (we used white pepper)

Splash of hot sauce (optional)

NOT COOKED

1 cup cashews with 1 cup water

Juice of 1/2 Lemon

DIRECTIONS

Set Instant Pot to Sauté for 6 mins. Add 2 tbsp Sesame oil and all the Ghee.

Sautee onions for 2 minutes then add the rest of the veggies. Stir regularly.

Add broth or water with boullion and season, but be conservative now so you can finish it at the end.

Set Instant Pot to Pressure Cook for 10 minutes, shut off the Keep Warm function, and lock the lid.

While the pot does its thing, put the cashews and 1 cup of water in the blender and make your cashew milk to add at the end.

When time is up, let it Natural Release for 5 minutes or so. Then vent it Quick Release style until it unlocks. Allow it to cool with the lid off until it stops bubbling.

Ladle soup into the mixer until it's 2/3 full since it's hot and contents will be under pressure. Blend on Low to Medium - we like it with some texture.

Add the cashew milk, another tablespoon or 2 of sesame, the juice of 1.5 lemons and more salt and spices as is most delicious.

Save some for later cuz it makes a lovely snack, can be poured over rice or pasta, goes with beans, and freezes well.