1 small yellow
asparagus, chopped into 1 inch pieces, ends discarded
3 cups low-sodium vegetable
cracked black pepper
1/2 teaspoon sea
1 cup soy milk
Heat oil in soup pot. Add onions.
Cook on medium heat until translucent. Add asparagus, salt and pepper. Stir and cook until
asparagus sweats. Add broth. Cover
and simmer for 20 minutes. Remove from heat and puree in food processor. Return
liquid to pot. Add soy milk and balsamic, cooking uncovered on low heat for 5
minutes, stirring frequently. Do not allow to boil. Remove from heat and serve
warm, or chill in refrigerator and serve as a cold soup.
Serving suggestions: This dish can either be served as
a first course to an entrée such as pesto pasta or as its own main course when
served with good crusty garlic bread and a big green salad.