Preparation

Step 1 out of 6

Heat butter or oil over medium heat. Add onion, celery, carrot, garlic, asparagus, potatoes, and salt. Sauté, stirring often, for five minutes.

Step 2 out of 6

Sprinkle flour over the vegetables, stir, and cook for one minute.

Step 3 out of 6

Add vegetable broth and turn heat up to medium-high. Simmer for 20 minutes, stirring occasionally, until potatoes are tender when poked with a fork.

Step 4 out of 6

Use an immersion blender to purée the soup. Add the vegan cheese and nutritional yeast. Turn the heat down to medium-low and simmer, stirring often, until the cheese is melted.

Step 5 out of 6

Stir in the unsweetened almond or soy milk.

Step 6 out of 6

To serve, top with a drizzle of coconut milk, avocado (or olive) oil, and cracked pepper. Serve with crusty bread spread with vegan butter.