Full Recipe
Author
Carla Hall | 2021-03-23
Description
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce section of many grocery stores and you can actually cut it into 2- or 3-inch pieces and freeze it for later use. I like to use a plant-based “no-chicken” stock for this because it is almost clear in color, keeping the soup bright green, but any vegetable stock will do.
