Vegan Asparagus Soup
Celebrate spring with my quick and easy, one-pot vegan asparagus soup. It’s light yet lusciously creamy (with no dairy or potatoes!) – a perfect blend of fresh and comforting!
Servings 4
Ingredients
- 26.5 oz (750 g) white asparagus (600 g peeled)
- 1 small onion chopped
- 1 Tbsp vegan butter or oil
- 3 cups (750 ml) vegetable broth or asparagus stock (see step 2)
- ½ cup (120 ml) dairy-free cream or full-fat coconut milk
- 1-1½ Tbsp (9 g) cornstarch or potato starch
- Salt, pepper, sugar, and nutmeg to taste (see notes)
- 1 splash of fresh lemon juice
- Fresh parsley or chives for garnish
Instructions
- You can watch the short video for visual instructions.First, peel the asparagus stalks below the tips and trim the woody ends. Then, cut into 1-inch pieces and set the tips aside. Also, finely dice the onion.
- You can optionally make an asparagus broth by simmering the peels and ends in 750 ml of water (or vegetable broth) with a little salt and sugar for about 20 minutes. Then strain and use.
- Meanwhile, heat the oil/butter in a heavy-based pan over medium heat.
- Sauté the onion until translucent (4 minutes).
- Add the asparagus pieces (not tips), de-glaze the pan with a little broth, add the remaining broth, and simmer for 15-20 minutes, adding the asparagus tips in the last 5 minutes. Reserve some/all to garnish the creamy asparagus soup.
- Using an immersion blender/ blender, puree the soup until smooth. Meanwhile, combine the starch and cream until lump-free.Safety tip: When using a blender, only fill halfway (work in batches if necessary). Hold the lid with a towel, and pause occasionally to lift the lid, letting steam escape.
- Add the starch mixture to the soup and bring it to a boil, stirring constantly, until thickened.
- Add the reserved asparagus tips and season with the lemon juice and salt, pepper, sugar, and freshly grated nutmeg. I use ¼ tsp each, but adjust to taste.
- Serve in bowls, sprinkle with fresh herbs, and enjoy!
Notes
- For thicker/thinner soup: To thicken, add more starch (in a slurry). To thin, add broth, water, dairy-free milk, or cream.
- Adjust the texture: Blend all the soup or leave some asparagus tips.
- Adjust creaminess: By adjusting how much cream you add.
Nutrition Facts
Vegan Asparagus Soup
Serving Size
1 cup (240 ml)
Amount per Serving
Calories
133
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
10
%
Sodium
173
mg
7
%
Potassium
406
mg
12
%
Carbohydrates
16
g
5
%
Fiber
5
g
20
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
1554
IU
31
%
Vitamin C
12
mg
15
%
Calcium
49
mg
5
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.