Asparagus Mushroom Soup with Garlic Croutons

Trim approx. ¾ in off the base of each asparagus spear and then peel it from its head down to remove its woody exterior. Cut into approx. ¾ in long pieces.

• 4.4 oz Asparagus, white (w/o ends)

Bring a large pot with water, salt and lemon juice to a boil. Cook the asparagus for approx. 12 minutes until soft and tender. Drain the asparagus water and save it in a mug.

• Salt
• ½ Lemon (~ 1 oz)

Heat the margarine in a pot, add the flour and cook, stirring constantly until it turns light yellow.

• 1 Tbsp Margarine
• 2 Tbsp Flour, all-purpose

Add the asparagus water, vegetable broth, thyme, and nutmeg. Let simmer for approx. 10 minutes.

• 1 cup Water
• 1 cup Vegetable broth
• 1 tsp Thyme leaves, dried
• 1 pinch of Nutmeg, ground

Cut the mushrooms into quarters, finely chop the garlic and dice the bread.

• 2.1 oz Mushrooms
• 1 Garlic clove (~ 0.1 oz)
• 1.8 oz Whole wheat bread

Heat the olive oil in a non-stick frying pan over medium heat. Add the garlic and bread cubes and fry for approx. 5 minutes until the bread turns golden brown. Take the bread out of the pan. Add the mushrooms into the pan and fry until golden brown.

• 1 tsp Olive oil

Finely chop the chives. Stir the vegan cream and asparagus into the soup. Serve and top with the mushrooms, croutons, and chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 2 Tbsp Vegan cream alternative

Enjoy your meal!