Asparagus Soup with Bacon

We’d like to rock St. Patrick’s day and welcome spring with our plant-based, GREEN, creamy asparagus soup. Smoky Maple Bacon Tempeh adds a depth of hearty flavor to this 100% vegan dish. Garnish it with a dollop of vegan sour cream and asparagus tips for an elegant presentation.

Makes 6 servings    

what you’ll need:

2 tablespoons vegan butter or olive oil, divided
2 medium shallots, minced
4 garlic cloves, minced
1 teaspoon sea salt
2 (1 pound) bunches of asparagus, trimmed and cut into 1” pieces
4 cups vegetable broth
1 package Tofurky® Maple Bacon Tempeh, divided

how to make:

1. Cut 10 tempeh strips into ½” pieces, and mince the remaining 5 strips.
In a heavy bottomed pot over medium heat, melt 1 tablespoon vegan butter. Sauté shallot, garlic, and salt until soft, about 5-6 minutes. Add large tempeh pieces, asparagus, and broth. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
3. Meanwhile, in a skillet over medium heat, melt 1 tablespoon vegan butter, and cook minced tempeh until crisp, about 5 minutes.
4. Transfer soup to a blender and process until smooth. Serve warm and sprinkle with fried tempeh and fresh ground black pepper to taste.

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Jennifer Bryman is the President and Culinary Director at The Heart’s Kitchen where she works with natural food producers and health organizations nationwide to provide recipe and menu development, food styling and photography, nutrition and health content and bilingual services.

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