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–+ servings
Bowl of Crema de espárragos

Vegan Asparagus Soup

by Gemma Aguayo-Murphy
Only 6 simple ingredients are needed to make this delicously creamy and velvety Vegan Asparagus Soup. This soup is so easy to make, flavorful, and nourishing that you will want to make it again and again.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soup
Servings 6
Calories 115 kcal

Equipment

  • Dutch oven or medium pot
  • Blender or immersion blender

Ingredients
  

  • 2 lbs asparagus, stems trimmed and discarded
  • 2 tablespoon vegan butter (or ghee for only dairy-free)
  • ½ onion, chopped
  • 2 garlic cloves, chopped
  • 4 cups vegetable broth
  • ½ cup original Nutpods or full-fall coconut milk
  • 1 tablespoon lemon juice (optional)
  • salt and pepper

Instructions
 

  • Slice off about a half inch of the asparagus tips into thin pieces. Set these aside. Cut the rest of the asparagus into one inch pieces.
  • Melt the ghee over medium heat in a Dutch oven or medium pot.
  • Add chopped onion and garlic and cook until soft and fragrant. About 5 minutes.
  • Add the one inch pieces of the asparagus to the pot. Season with a dash of salt and pepper.
  • Pour in the broth and bring to a boil.
  • Reduce heat and simmer for 10-15 minutes until the asparagus is tender.
  • Set aside and cool for 10 minutes.
  • Puree the soup in a blender (use caution when blending hot liquids) or in the same pot using an immersion blender.
  • Return the soup to the pot.
  • Warm over low heat and add in reserved asparagus tips. Simmer for 2-3 minutes.
  • Turn off heat and mix in the cream and lemon juice (if using).
  • Taste and adjust salt and pepper as needed.

Notes

  • If dairy is not a problem for you, use evaporated milk or heavy cream instead of the Nutpods or coconut milk.
  • For a non-vegan version, you can use chicken broth. If doing Whole30, just be sure to use a compatible broth.
  • Ghee or regular butter are also great substitutes for vegan butter for a non-vegan version.
  • Recipe inspired by joanneweir.com

Nutrition

Serving: 1 servingCalories: 115kcalCarbohydrates: 7.2gProtein: 2.8gFat: 9.6gSaturated Fat: 7.3gCholesterol: 12mgSodium: 103mgPotassium: 270mgFiber: 2.6gSugar: 3.7gCalcium: 33mgIron: 2mg
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