Vegan Celery Asparagus Cream Soup
Ingredients
- 2 potatoes
- 1 celery
- 8 cm leek
- Salt, pepper
- 1 tsp bay leaf powder
- 1 tbsp olive oil
- 1 tbsp vegetable ghee
- 250 g green asparagus
- 700 ml vegetable stock
- 4 tbsp rice cuisine or coconut milk
Preparation
In a large pot on low heat, melt ghee and oil, add celery, leek, potatoes, and asparagus, and sweat for 2 minutes, stirring occasionally.
Add vegetable stock and seasoning, bring to boil, and cook on lower heat for 10 minutes until potatoes are soft.
Add rice cuisine or coconut milk and blend the soup.
Serve with your favorite soup toppings.
