Vegan Creamy Asparagus Soup

• 12 chopped asparagus
• 2 glasses of water
• 1 chopped shallot
• 3 tablespoons vegan unsalted butter
• 1 cayenne pepper
• 1 clove of garlic
• 1/2 cup vegan cream
• 2 tablespoons of cornmeal
• 2 cups of vegetable juice
• 1 pinch of salt
• 1 pinch of black pepper

Add some butter and chopped garlic to a pan. When the garlic turns brown and fragrant, add the chopped asparagus and sauté for a few minutes.

Add the chopped shallots or small onions and cook for another five minutes. Then add thinly sliced ​​cayenne pepper for a spicy taste.

When the shallots look soft and cooked, add the vegetable broth, a pinch of salt and add a little black pepper to add the spicy taste. And bring them to a boil.

After boiling well for 10-12 minutes, now turn down the heat. Take a small bowl and add two tablespoons of cornmeal and two tablespoons of cold water and make a thick paste.

Add the cornmeal to the boiling soup. This will add thickness and creaminess to your soup.

Continue mixing for a few minutes and turn off the flame when you reach the right thickness. Now your soup is ready to be served.

Garnish your soup with fresh vegan cream, some parsley or basil leaves, and some chopped chives.