Asparagus cream soup vegan

Ingredients

• 400 g Asparagus, trimmed and sliced thinly
• 500 g Vegetable stock, low sodium, warmed up
• 1 pcs Onion, peeled and chopped
• 2 tbsp Olive oil
• 1 tsp Basil, fresh, chopped

Method

1. Heat the olive oil in sauce pan over medium-high heat.
2. Add onion then cook, stirring for 5-6 minutes or until tender.
3. Add the asparagus and cook for 1-2 minutes more.
4. Add the stock and bring to a boil; reduce heat and simmer for 5-7 minutes.
5. Add basil in last minutes of cooking.
6. Purée the soup using immersion blender.
7. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.