Vegan Cream of Asparagus Soup
Creamy, comforting, and completely dairy-free, this vegan cream of asparagus soup is a recipe you’ll want to make again and again. Bursting with the vibrant flavors of fresh asparagus, aromatic garlic, and zesty lemon juice, this plant-based soup achieves its luxurious creaminess with full-fat coconut milk and a touch of nutritional yeast for a subtle, cheesy depth. Perfect for weeknight dinners or elegant gatherings, this easy-to-make recipe comes together in just 45 minutes with simple pantry staples like olive oil, vegetable broth, and spices. Blend it to a silky-smooth consistency and garnish with fresh parsley or reserved asparagus tips for an impressive presentation. Packed with flavor and wholesome ingredients, this vegan soup is a healthy, comforting dish that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 pound asparagus
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 cloves garlic (minced)
- 4 cups vegetable broth
- 1 cup full-fat coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Wash the asparagus thoroughly and chop off the woody ends. Cut the asparagus spears into 1-inch pieces, reserving a few tips for garnish, if desired.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until translucent.
Add the minced garlic and sauté for an additional minute, being careful not to burn it.
Add the chopped asparagus to the pot and stir well to combine. Cook for 5 minutes to slightly soften the asparagus.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the asparagus is tender.
Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the coconut milk, lemon juice, nutritional yeast, salt, and black pepper. Adjust seasoning to taste, adding more salt or lemon juice as needed.
Heat the soup over low heat for 5 minutes, stirring occasionally to fully incorporate the flavors, but do not let it boil.
Ladle the soup into bowls and garnish with fresh parsley and reserved asparagus tips, if desired. Serve warm.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.8 g | 120% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4241 mg | 184% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 35.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 343 mg | 26% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3698 mg | 79% | |
*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.
