Vegan asparagus cream soup

Ingredients

• 400 g Asparagus, trimmed and sliced thinly
• 500 ml Vegetable stock
• 1 pcs Onion, peeled and chopped
• 2 pcs Potatoes
• 2 tbsp Olive oil
• 1 tsp Basil, fresh, chopped
• 1 pinch Salt
• 1 pinch Black pepper

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 asparagus and potatoes then 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 during last minutes of cooking.
6. Remove from the heat and purée the soup using immersion blender.
7. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.