Instructions:
Prepare the vegetables, Slice mushrooms, Trim and discard woody ends of asparagus, chop the stalks into 2-inch pieces, and reserve the tips for garnishing. Chop onions and peel and cube potatoes.
Heat oil in a stockpot over medium heat. Add chopped onions and cook until translucent, about 3 to 4 minutes.
Next, add garlic paste and stir. Fry until golden.
Add mushrooms, asparagus stalks, and potatoes. Season with salt and pepper. Sprinkle Rosemary and oregano and mix well.
Whisk in vegetable broth, nutritional yeast, and oat milk.
Bring it to a boil and then reduce the heat to medium-low and let it simmer for about 15 minutes or until potatoes are fork-tender. Purée the soup with a hand blender or transfer to a food processor and blend.
Garnish
For garnishing heat a teaspoon of oil in a pan, add sliced mushroom and asparagus tips, and stir-fry for about 2 to 3 minutes. Remove from the heat.
Immediately serve the soup in bowls and garnish it with some oat cream, and stir-fried mushrooms and asparagus tips, and some pumpkin seeds.
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