Asparagus cream soup with potatoes

Ingredients for 4 servings:

• 250 g asparagus, cooked from the day before, the asparagus water saved
• 5 m.-sized potatoes, cooked from the previous day
• 1 shot of oil
• 150 ml water
• 100 ml soy milk (soy drink), oat milk or almond milk
• 3 tbsp cornstarch
• Vegetable broth, granulated
• Salt
• nutmeg
• possibly lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan, simple, a tasty leftover meal

Cut the asparagus into bite-sized pieces. Cut all but one of the potatoes into small pieces, then lightly mash the remaining potato with a fork. Heat the oil in a saucepan, add the potato pieces, and fry briefly. Add the asparagus liquid to about 1 liter, add to the potatoes, and bring to a boil. Boil the soup base, add some of the finely chopped asparagus, and a little granulated stock. Simmer for a few minutes, then puree until smooth. Mix the vegan milk with the cornstarch and then pour into the soup, stirring constantly, as the mixture thickens the soup quite quickly. Now add the remaining asparagus and the mashed potato, bring back to a boil, and season with salt, nutmeg, and a little lemon juice, if desired.