Why You’ll Love This Recipe
Vegan Asparagus Soup is a light yet flavorful dish that celebrates the freshness of spring vegetables. Creamy without any dairy, this soup relies on the natural silkiness of blended asparagus, potatoes, and aromatic herbs. Perfect as a starter or a main course, it’s both comforting and nutritious, offering a great way to enjoy seasonal produce in a plant-based way.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
asparagus (trimmed and chopped)olive oilyellow oniongarlic clovesvegetable brothpotatolemon juicenutritional yeastfresh parsley (optional)salt and black pepper
directions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in minced garlic and cook for 1-2 minutes until fragrant.
Add the chopped asparagus and peeled, diced potato. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the vegetables are tender.
Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
Return the soup to the pot and stir in lemon juice and nutritional yeast. Season with salt and pepper to taste.
Simmer for another 2-3 minutes to blend flavors. Garnish with fresh parsley if desired.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Add a splash of coconut milk for extra creaminess.
Incorporate fresh spinach or peas for added color and nutrients.
Use leeks instead of onions for a milder, sweeter flavor.
Top with roasted chickpeas or croutons for texture.
storage/reheating
Store Vegan Asparagus Soup in an airtight container in the refrigerator for up to 4 days.It can also be frozen for up to 2 months.Reheat gently on the stovetop over medium-low heat, stirring occasionally.
FAQs
Is this soup gluten-free?
Yes, it’s naturally gluten-free if made with certified gluten-free broth.
Can I use frozen asparagus?
Yes, just make sure to thaw and drain before using.
Do I need to peel the asparagus?
No, but be sure to trim off the woody ends.
What kind of potatoes should I use?
Yukon Gold or russet potatoes work best for a creamy texture.
Can I skip the nutritional yeast?
Yes, but it adds a cheesy, umami flavor that enhances the soup.
Can I make this soup ahead of time?
Absolutely, it tastes even better the next day.
What’s the best way to blend the soup?
An immersion blender is easiest, but a high-speed blender gives a smoother finish.
Can I serve it chilled?
Yes, it also makes a refreshing cold soup in warmer months.
Is this soup kid-friendly?
Yes, it has a mild flavor that kids usually enjoy.
Can I add spices?
Yes, try a pinch of cayenne, thyme, or smoked paprika for extra depth.
Conclusion
Vegan Asparagus Soup is a delicious and nourishing way to highlight one of spring’s best vegetables. Creamy, flavorful, and entirely plant-based, it’s ideal for weeknight dinners, meal prep, or a light lunch. With just a few simple ingredients, you’ll have a comforting bowl that’s as good for the body as it is for the soul.
Print
Vegan Asparagus Soup
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
A creamy, healthy and delicious Vegan Asparagus Soup made with fresh asparagus, potatoes, and herbs. Perfect for a light lunch or dinner.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1 tablespoon lemon juice
- 1/2 cup canned coconut milk (optional for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened, about 5 minutes.
- Add chopped asparagus and diced potato. Cook for another 5 minutes, stirring occasionally.
- Pour in vegetable broth and add salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until vegetables are tender.
- Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until smooth.
- Stir in lemon juice and coconut milk (if using), then reheat gently if needed.
- Serve hot, garnished with fresh herbs or a swirl of coconut milk if desired.
Notes
- Use fresh, in-season asparagus for best flavor.
- You can substitute coconut milk with any plant-based milk or omit for a lighter soup.
- Add nutritional yeast for a cheesy flavor boost.