Vegan asparagus soup

Ingredients for 4 servings:

• 1 kg asparagus
• 100 g margarine
• 100 g flour
• 100 ml almond milk (almond drink)
• 1 tsp sugar
• 2 tsp salt
• ½ tsp nutmeg

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 10 minutes

The day before, add the asparagus spears, skins, a good pinch of salt, and sugar to about 1.5 liters of water. Make sure everything is well covered. Simmer for about 20 minutes. Remove the cooked asparagus from the asparagus water. The asparagus water with the skins will intensify its flavor if left in a tightly covered pot overnight. In a second pot, make a light roux from the margarine and flour. Strain the asparagus water and then add it to the roux, ladle by ladle, stirring constantly until there are no lumps. Bring the soup to a boil. Season with nutmeg and salt to taste, and then blend with the almond milk. Cut the cooked asparagus spears into bite-sized pieces and heat them in the soup. Enjoy!