Creamy asparagus soup with curly toast | The Vegan Society

Ingredients

• 12 oz (340g) aparagus
• 2 dssp rapeseed or other vegetable oil
• 1 onion, chopped finely
• 2 oz (55g) carrots, thinly sliced
• 2 cloves garlic, crushed
• 2 oz (55g) mushrooms, chopped
• 1 pint (430-530ml) water
• 1 tsp marmite
• 1 tsp vegetable bouillon
• 2 oz (55g) frozen peas
• 5 fl oz (140ml) soya milk
• 4+ slices bread