Asparagus soup

Ingredients

• 60 green asparagus spears (about 900 g)
• 1 head lettuce (about 300 g)
• 2 liters water
• 30 g vegan butter
• 6 medium onions
• A sprig of mint
• 1 tablespoon tapioca
• 2 teaspoons salt
• ½ teaspoon pepper

Missing an ingredient?

• What to use instead of onion
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Melt the vegan butter in a large pot. Add the lettuce cut into thin strips, the salt, pepper, mint, sliced onions, water and the green part of the asparagus, saving 30 tips.
2. Cook for an hour. Add the tapioca and cook uncovered for half an hour more, stirring often.
3. Meanwhile, cook the 30 tips separately in a little salted water until tender.
4. Blend the soup and strain it into a warm tureen. Add the tips and serve.
5. If you make it ahead, cook the tips when you reheat it.

Nutrition facts

Approximate, per serving (about 623 g). Calculated with data from USDA FoodData Central.