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.