The vegetarian recipe for Asparagus, Potato and Soy Milk Soup:
servings – 2
- 1 cup asparagus pieces
- 2 small-sized potatoes (peel, cut into chunks, steam until soft and mash)
- 1 1/4 cup soy milk
- 1/4 tsp salt
- Place asparagus, potatoes and soy milk in a blender and process until smooth.
- Transfer the puree to a pot and bring to a boil.
- Add salt, stir evenly and briefly simmer.