For 4 Servings:
1 bunch of fresh green asparagus (1-2 pounds) cleaned and cut into 1/2″ sticks
1 tsp sea salt, tsp maple syrup
2 large potatoes, cleaned and cubed
4 cups of vegetable stock (1 vegan (Rapunzel) broth cube in 4 cups of water)
1 cup of almond milk
1/2 tsp lemon juice
2-3 tbs chopped fresh rosemary leaves
4 Tbs chopped parsley
Cook the potatoes for 15 minutes in water until soft, drain and set aside.
Bring the chopped asparagus to boil in the vegetable stock. Add maple syrup and simmer for 15-20 minutes.
Add the potatoes to the asparagus broth, and rosemary and simmer for another 5 minutes.
Let the soup cool down a bit, blend some portions in a food processor until smooth. Add alomond milk and lemon juice, salt to taste and a garnish of parsley and serve warm. ©Spoonsense 2012