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Vegan: Easter Menu Soup: Potato – Asparagus – Soup

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Vegan: Easter Menu Soup: Potato – Asparagus – Soup

The perfect vegan: easter menu soup: potato – asparagus – soup recipe with a picture and simple step-by-step instructions.

  • 4 medium sized Potatoes
  • 1 kg Fresh asparagus
  • 600 ml Vegetable broth
  • Pepper from the grinder
  • Nutmeg from the mill
  1. Peel and wash the potatoes and asparagus. Cut everything into pieces.
  2. Put the potatoes in the vegetable stock and bring to the boil.
  3. Then add the asparagus pieces about 10 minutes before the end of the cooking time of the potatoes and cook everything together.
  4. Mix it into a soup with a mixer, add pepper and nutmeg to taste.
Dinner
European
vegan: easter menu soup: potato – asparagus – soup

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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