Home / Recipes / Recipes made with vegetable milk / Savoury recipes made with vegetable milk / Asparagus cappuccino, a refreshing and delicious starter!

Asparagus cappuccino, a refreshing and delicious starter!

The asparagus cappuccino is an original seasonal recipe to share in this section of our blog. This is the time of year when fruit and vegetables are in abundance and our body is crying out for juices. Dan and Dominik, from Healthhack Academy, propose an asparagus cappuccino, an original version of the classic cold raw asparagus soup.

We loved the idea!  It’s one of those recipes that combine the culinary creativity that we at Vegan Milker promote with the cultural fusion that enriches our lives in general and cooking in particular.

As you can see, Vegan Milker is not only perfect for making plant-based milk from nuts, grains, and seeds but also, as in this case, for making a cold soup, vegetable juices, and even this delicious and refreshing cappuccino.

Healthhack uses asparagus sprouts and trimmings for this recipe, parts of the vegetable that are often carelessly thrown away. They recycle them, of course, and prepare a full-bodied cold drink/soup with just a few vegan ingredients.

Of course, you can also heat the soup on cold days, but they recommend keeping it below 42°C to preserve all the nutrients and vitamins of the asparagus.

Let’s see the recipe!

Ingredients asparagus cappuccino recipe:

  • 150 g asparagus peel
  • 500 ml purified water
  • Salt and pepper
  • 50 g gluten-free oat flakes
  • Approx. 2 tablespoons of chives
  • Pinch of nutmeg
  • 50 g vegan butter
  • If required, raw, cooked, or fermented asparagus as garnish

Preparation of asparagus cappuccino:

  1. Add the asparagus skins and purified water to the Vegan Milker and mix well. Tip: If you don’t have a Vegan Milker, you can first mix the asparagus skins with the purified water and strain them through a sieve.
  2. Remove the strainer from the Vegan Milker and add the oat flakes and blend into a creamy soup.
  3. Add the melted vegan butter, a pinch of salt, pepper, and nutmeg, and whisk again.
  4. Wash the chives and cut them into thin rings.
  5. Place the chopped asparagus pieces on a plate or in a small coffee cup.
  6. To serve, whisk the soup before pouring it into the prepared bowls and sprinkle the chives on top.

Watch the video in the original version (German)

We hope you enjoy this slightly different creamy cappuccino as a starter or simply between meals, and we invite you to experiment this summer season with all the vegetables around!

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