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Vegan asparagus soup served with bread and a spoon on the side.
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Vegan Asparagus Soup

This vegan asparagus soup is creamy, comforting, and made with simple ingredients like fresh asparagus, potatoes, and plant-based milk. It comes together in about 30 minutes and is perfect for a quick lunch or light dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Cuisine: American
Diet: Vegan
Servings: 6
Calories: 183kcal
Author: Iosune Robles

Ingredients

  • 2 pounds asparagus
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 pound Yukon Gold or russet potatoes peeled and diced
  • 4 cups vegetable broth
  • 2 cups unsweetened non-dairy milk I use soy milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice optional
US Customary - Metric

Instructions

  • Trim the woody ends of the asparagus by bending each one until it snaps. Discard the ends, then chop the asparagus into pieces.
    Snapping and chopping asparagus.
  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for about 3 to 5 minutes, stirring occasionally, until the onion is soft and translucent.
    Trimmed and chopped asparagus.
  • Add the asparagus, potatoes, vegetable broth, non-dairy milk, salt, and black pepper. Stir well to combine.
    Asparagus potatoes and broth in the pot.
  • Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 15 to 20 minutes, or until the potatoes and asparagus are tender.
    Cooked asparagus soup in a pot.
  • Remove from the heat and stir in the lemon juice.
    Asparagus soup with lemon juice added.
  • Blend the soup with an immersion blender or a regular blender until smooth and creamy. If using a regular blender, blend in batches. Serve immediately.
    Blended vegan asparagus soup.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat on the stovetop over medium heat until hot, or microwave in short intervals, stirring in between.
  • Freeze in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating.
  • If the soup thickens, add a splash of vegetable broth or non-dairy milk when reheating.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 26g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1062mg | Potassium: 771mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1789IU | Vitamin C: 32mg | Calcium: 164mg | Iron: 4mg
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