Ingredients:

• 400g Orogel Frozen Asparagus

• 1 Medium Onion, (chopped)

• 1tbsp Butter

• 750ml Knorr Vegetable Stock

• 150ml Elmlea Plant Double Alternative to Dairy Cream

• Salt and Pepper (to taste)

• Tipiak Garlic Croutons (for garnish)

Method:

1. Trim the woody ends from the asparagus. Chop the stalks into pieces, reserving the tips for garnish (optional).

2. Heat the butter in a large pot over medium heat.

3. Add the onion and sauté until softened (about 3-4 minutes).

4. Add the chopped asparagus to the pot and sauté for another 5 minutes.

5. Remove the asparagus tips to use as a garnish later. (Optional)

6. Add the vegetable stock and bring to a boil. Then lower the flame to a minimum and simmer for about 15 minutes.

7. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully.

8. Stir in the heavy cream for a richer texture. Heat gently, but do not let it boil.

9. Season with salt and pepper to taste.

10. Ladle the soup into bowls and top with the asparagus tips, croutons, and a drizzle of cream.

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