Cream of Asparagus Soup

Serving size:


    • 2 1⁄2 lb
    • fresh asparagus
    • 3 T
    • sunflower or canola oil
    • 1
    • onion, chopped
    • 1
    • stalk celery, chopped
    • 5 c
    • vegetable stock or water
    • 2 T
    • soy sauce or tamari
    • 1⁄4 c
    • long grain rice
    • salt and pepper to taste
    • 1 1⁄4 c
    • milk or soymilk
    • fresh parsley, chopped or almond flakes (for garnish)
30 minutes
Ready in
30 minutes


This soup makes an elegant springtime starter or light lunch.

Adapted from "Activist's Asparagus" by Wade Mueller and Jeff Ryan


Trim the asparagus stalks and peel off tough outer layers at base if needed. Place the asparagus into a large saucepan along with the oil, onion and celery. Heat until sizzling, then cover and simmer 10 minutes, stirring occasionally. Add the stock or water, soy sauce, salt, pepper and rice. Bring to a boil. Cover and simmer gently for another 20 minutes or until the rice is tender and vegetables have softened. Stir in the milk or soymilk and raise the heat until almost boiling. Taste and adjust the salt and pepper if needed. Serve hot, garnished with chopped parsley and/or almond flakes.


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