Creamy asparagus soup with parsley and hemp oil from Stefano Vicinoadio can be prepared in 10 minutes. You make this dish with Fleur de sel, Balance Delight, Omega oil, ORAC + chili botanico-mix & Spice mixes from Amanprana. This recipe from the Belgian kitchen is delicious as Appetizer, Lunch & Soup. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for creamy asparagus soup with parsley and hemp oil
- 1 kg Fresh white asparagus
- 2 Cloves of garlic
- 4 tablespoons Hemp oil (preferably Amanprana’s Balance Delight)
- 1.5 l Filtered water
- 2 tablespoons Yeast-free vegetable bouillon
- 200 ml Almond cream
- 1 tablespoon ORAC Botanico-mix, spicy herbs
- A pinch Khoisan fleur de sel
- A pinch Multicoloured pepper
- One bush Fresh flat-leaf parsley
- 10 Snow peas
Preparation of creamy asparagus soup with parsley and hemp oilPeel the asparagus and cut into 5 cm pieces. Braise the asparagus and garlic in hemp oil until the asparagus starts to colour. Cool by adding water, then allow to simmer for 10 minutes with the vegetable bouillon and almond cream. Pour into a blender and blend for at least 5 minutes. Season the asparagus soup with pepper, salt and the herbs. Roughly chop the parsley and snow peas and scatter over the asparagus soup. Serve with bread, and enjoy the creamy asparagus soup! Making your own soup can be heavenly.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.