Creamy Mushroom-Asparagus Soup

FOR SOUP LOVERS in this cold weather. Warms not only the tummy, but also the heart ! Creamy thickness came not from dairy, but from potatoes & cauliflower, blended smoothly for better eating enjoyment & to provide that complex carbohydrate we need for stable energy . Should serve about 6 to 8 hungry people.


? Ingredients:

▪︎ 6 pcs of potatoes, peeled & chopped

▪︎ 1/2 of medium head of cauliflower, chopped

▪︎ several stems of asparagus, minced

▪︎ 6 to 8 pcs crimini mushroom or mushrooms of your choice, sliced thinly

▪︎ 2-3 tbsp onion powder

▪︎ 2 tbsp garlic powder

▪︎ water sufficient enough to cover the veggies

▪︎ 1 natural vegan bouillon of your choice

▪︎ himalayan salt to taste


? Instructions:

▪︎ In a pot, bring water to a boil, then add in your potatoes & cauliflower . Lower down the heat & simmer covered til everything is soft.

▪︎ Once soft, turn the heat off. Using a hand blender, blend til smooth. Should turn out creamy but not too thick.

▪︎ Turn the heat back on & stir in your bouillon, onion & garlic powders, mushrooms & asparagus & salt to taste.

▪︎ Simmer covered while thoroughly stirring occasionally to keep starch from sticking to the pot, til asparagus are quite tender. Add water if the soup becomes too thick.

▪︎ Best served while warm with toasted bread or any side dish of your choice.