Wild asparagus soup is a traditional recipe of Andalusia cuisine and there are many versions and varieties. It is a soup whose main ingredients are green asparagus, slices of bread, garlic, smoked paprika, egg and in some cases small cubes of ham or chorizo. I have prepared a vegan version of this delicious soup with seaman cubes and replacing the egg with mushrooms. It is a hearty and tasty dish, perfect for lunch
Ingredients to make Vegan Wild Asparagus Soup:
- 1 bunch of wild asparagus
- 2 slices of bread
- 80 grams of seitan
- 1 clove garlic
- 1 teaspoon of Vera paprika
- 5 mushrooms
- 2 tablespoons of olive oil
- ½ teaspoon of salt
- 1 liter of vegetable broth
- 1 pinch of saffron
How to make Vegan Wild Asparagus Soup:
- To start the wild asparagus soup recipe, chop the garlic and seitan into small cubes, chop the asparagus and cut the mushrooms into slices. Cut the bread and toast it a little.
- Heat a little oil in a pot and fry the garlic until it begins to release its aroma. Remove the pot from the heat, add the paprika, stir well and return the pot to the heat.
- Add the asparagus, mushrooms and seitan to the pot. Sauté for a few minutes and add the bread. Stir and cook another 2-3 minutes to continue with the vegan wild asparagus soup recipe.
- Pour the vegetable broth into the pot so that it covers all the ingredients well and add a pinch of saffron
- Cook the vegan wild asparagus soup for 20 minutes, keeping a small boil over medium heat until the asparagus is tender.
