Cream of Asparagus Soup Vegan
Indulge in the velvety richness of this Vegan Cream of Asparagus Soup, a plant-based take on a creamy classic that’s both wholesome and satisfying. Featuring tender asparagus as the star ingredient, this soup gets its luscious texture from unsweetened coconut milk and a savory depth from nutritional yeast, making it completely dairy-free yet irresistibly creamy. Aromatics like sautéed onion, garlic, and celery infuse the base with flavor, while a splash of lemon juice adds a zesty brightness. Perfectly blended to silky perfection, this soup is ready in just 40 minutes, making it an ideal choice for a quick, nourishing weeknight dinner. Garnish with fresh parsley for a vibrant finish and serve it alongside crusty bread or a light salad for a balanced, comforting meal!
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Recipe Information
Ingredients
- 1 pound asparagus
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium celery stalk
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Wash the asparagus and trim the woody ends. Cut into 2-inch pieces and set aside.
Peel and dice the yellow onion, mince the garlic cloves, and chop the celery stalk into small pieces.
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and celery. Sauté for 5-7 minutes until softened and lightly golden.
Add the asparagus pieces and sauté for an additional 3-4 minutes.
Pour in the vegetable broth and bring to a simmer. Cover the pot and cook for 10-12 minutes, or until the asparagus is tender.
Using an immersion blender (or carefully transferring the soup to a countertop blender in batches), blend the mixture until smooth and creamy.
Return the soup to low heat and stir in the coconut milk, nutritional yeast, lemon juice, salt, and black pepper. Simmer for 2-3 minutes to allow the flavors to meld together.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4706 mg | 205% | |
| Total Carbohydrate | 102.1 g | 37% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 29.1 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3259 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
