Vegan Asparagus Soup
Creamy vegan asparagus soup that's healthy, easy to make, and packed with flavor. Perfect for a quick, delicious, and plant-based meal.
Ingredients
- 1 lb 450 g fresh asparagus, trimmed and chopped
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 cups 750 ml vegetable broth
- 1 cup 250 ml coconut milk or cashew cream
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- Optional: fresh parsley or dill for garnish
- Optional: croutons or toasted nuts for topping
Instructions
- Give the asparagus a quick rinse and cut off the tough, woody parts at the bottom. Chop into 1-inch pieces and set aside.
- Warm a splash of olive oil in a big pot over medium heat. Add the chopped onion and garlic, and cook for 2-3 minutes until fragrant and softened.
- Add the asparagus to the pot and stir. Pour in the vegetable broth, ensuring the asparagus is submerged. Bring the mixture to a boil, then turn down the heat to let it simmer. Cook for about 10 minutes, or until the asparagus softens.
- Use an immersion blender to make the soup smooth and creamy. If you prefer, you can also transfer it to a blender in smaller amounts and blend until creamy.
- Return the blended soup to the pot. Stir in the coconut milk or cashew cream, lemon juice, salt, and pepper. Simmer for an additional 2 minutes to meld the flavors.
- Ladle the soup into bowls and garnish with fresh parsley, dill, croutons, or toasted nuts, if desired. Serve warm and enjoy!
Notes
- For a thicker soup, reduce the amount of vegetable broth slightly or add a boiled potato before blending.
- If you prefer a lighter soup, substitute coconut milk with almond milk or use less cashew cream.
- You can keep the soup in the fridge for up to three days or freeze it for up to three months. Warm it slowly on the stove to keep it nice and creamy.