Happy Move Over Meat Monday!

I hope everyone had a great weekend!  I'm still waiting for some of you to sign yourselves or your non-veg friends up for my Move Over Meat Monday challenge.  Just commit to going vegan one day a week for a month and write me about it for me to post here!  I think I'm going to have to work hard to up the ante on this one!

In the meantime while you contemplate, check out today's meatless selection from  Another soup to warm you up with the cool days upon us!


INGREDIENTS (use vegan versions):
    1 pound fresh asparagus
    1 medium russet potato, skinned and quartered
    1/2 yellow onion, chopped
    2 cloves garlic, minced
    2 cups vegetable broth
    1 cup soymilk
    1 teaspoon lemon juice
    1 1/2 tablespoon olive oil
    1 1/2 teaspoon sea salt
    1 teaspoon ground pepper


1) Begin by boiling water in a large pot and add potato. Cook for 20 minutes or until potato easily slides off a fork.

2) Meanwhile, cut off the bottom 1/2 inch of each asparagus.  Then cut asparagus into pieces 2 inches long. Add asparagus, 1/2 cup of the veggie broth, chopped onion and garlic, salt and pepper to a large sauce pan and bring to a boil.  Then reduce and simmer for 15 minutes or until asparagus is soft. 

3) Combine soymilk and lemon juice and allow to sit for 5 minutes and then stir well.  This creates "buttermilk."

4) Add all ingredients to a large food processor including the rest of the broth.  You may want to set aside a few asparagus tips to save for garnish.  While blending, slowly drizzle olive oil into the mixture to make it nice and creamy.

I LOVE asparagus and this sounds so comforting and delicious!