1 pound fresh asparagus
6 fresh basil leaves finely chopped
14 oz of vegetable broth
1 cup water
1 cup regular soy milk or rice milk
1/2 cup chopped fresh basil
Ground black pepper
Extra Fresh basil leaves for garnish (optional)
Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside.Chop remaining asparagus stalks.
In a medium saucepan, combine chopped asparagus stalks, basil leaves & vegetable broth.
Bring to boil & reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender.
Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.
Next, in a small saucepan, combine the water and reserved asparagus. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside.
Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves.
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