HomeDietVegan Asparagus Soup | Kara Lydon

Vegan Asparagus Soup | Kara Lydon


Prepared in simply 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with recent asparagus, potatoes, lemon and dill, this soup is full of vibrant taste.bowl of vegan asparagus soup garnished with two pieces of chopped asparagus and freshly chopped parsley.

Why I Love This Recipe

Spring is correct across the nook and this creamy soup is the right meal to transition into the brand new season. 

It’s refreshing, vibrant, and blended to creamy perfection with no added dairy.

Need to know the key to getting that creamy, easy texture with out heavy cream? Potatoes! Meals which might be larger in starch, like potatoes, act as a pure thickening agent when damaged down.

Talking of veggies, asparagus is seasonal through the spring months, that means you’re possible buying it across the time that it was harvested. In different phrases, it’s recent, extra flavorful, loaded with vitamins, and infrequently cheaper than different veggies that aren’t in season. Profitable throughout!

I really like how simply this soup comes collectively too – a fast prep of the veggies, a fast sauté, a fast simmer, a fast mix, and voila you’ve acquired a scrumptious soup in about 35 minutes. 

When the temps are simply slowly beginning to heat up and also you aren’t completely prepared to surrender soup season, asparagus soup has your again.

Substances You’ll Want

graphic of ingredients for vegan asparagus soup on marble surface with black text overlay.

Notes on Substances

asparagus: glorious supply of fiber and a number of other nutritional vitamins and minerals like vitamin A, C, Ok, and folate. I all the time use recent asparagus on this recipe since they lend one of the best taste, however frozen may additionally work. 

olive oil: used to sauté the onion and garlic.

onion: I like to make use of a yellow onion, however white additionally works. 

garlic: versatile fragrant that packs within the taste. 

Yukon Gold potatoes: have a pure buttery taste and contribute to the soup’s mild, creamy consistency. Russet potatoes, with rather less moisture and extra starch than Yukon Gold, would additionally make an important potato selection.

salt and pepper: important for taste.

vegetable broth: can substitute for mushroom broth or hen broth. Hen broth would not make the recipe vegan and vegetarian although.

lemon juice and zest: present a pop of acidity, making the soup refreshing and vibrant. 

dijon mustard: provides a tangy, sharp taste with a little bit of spice and pairs properly with the lemon juice.

recent dill: has a tangy, recent taste.

Tools You’ll Want (affiliate hyperlinks – in case you make a purchase order I obtain a small fee)

Dutch oven

Blender

Easy methods to Make Vegan Asparagus Soup

step by step graphic of how to make vegan asparagus soup

  1. Sauté the aromatics. Warmth olive oil over medium warmth then add onion and sauté till translucent, about 5 minutes. Add garlic and cook dinner till aromatic, about 1 minute. 
  2. Add veggies and season. Add asparagus, potatoes, salt and pepper. 
  3. Simmer. Add broth and convey to a boil then cut back warmth to simmer till potatoes are fork tender, about quarter-hour. 
  4. Add remaining substances. Take away from warmth and add lemon juice, lemon zest, dijon mustard, and dill.
  5. Mix. Utilizing an immersion blender or high-speed blender, mix till pureed and desired consistency is reached.
  6. Serve. Serve sizzling with extra dill or parsley as a garnish and extra salt or pepper, to style. I additionally like to serve this soup alongside a bit of crusty bread or a grilled cheese sandwich. 

Skilled Ideas

  1. For a thicker soup, you possibly can cut back the quantity of broth used to three – 3 1/2 cups. 
  2. Should you like your soup with a bit extra texture, you possibly can take among the asparagus out earlier than mixing. After mixing, chop them up, add them again in and stir. 
  3. Dill can simply by substituted for quite a few recent herbs like basil, parsley or mint.

two white speckled bowls of vegan asparagus soup garnished with chopped asparagus and parsley beside a kitchen towel

Storage and Preparation

Asparagus Soup leftovers may be saved in an hermetic container within the fridge for as much as 3-4 days. To reheat on the stovetop, use a small saucepan and warmth over medium-low till reaches desired temperature.

To reheat within the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, relying on the microwave. 

Leftovers may also be saved in an hermetic container within the freezer for as much as 3 months. Let defrost within the fridge in a single day earlier than reheating.

Recipes That Pair Properly

Air Fryer Garlic Bread

Grilled Cauliflower Hummus Sandwich

Blackened Scallops

Hen Pesto Flatbread

vegan asparagus soup in two white speckled bowls beside two silver spoons, a kitchen towel, and artisan bread

For extra asparagus inspiration, take a look at my different recipes under!

Charred Asparagus Salad with Egg

Asparagus Mushroom Galette 

Asparagus Leek Quiche

Simple Shrimp Pesto Pasta with Asparagus and Solar-Dried Tomato

Should you like this recipe, please remember to remark and provides it a 5 star ranking under. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you wish to save this recipe for later, remember to pin it on Pinterest!

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Description

Prepared in simply 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with recent asparagus, potatoes, lemon and dill, this soup is full of vibrant taste.


  • 1 tablespoon olive oil
  • 1 medium or 1/2 massive onion, diced (1 1/3 cups)
  • 2 cloves garlic, minced
  • 2 lbs asparagus, ends trimmed, and reduce into 1-inch items
  • 2 medium Yukon Gold potatoes, reduce into small cubes (about 2 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 1 teaspoon lemon zest (from 1 lemon)
  • 1 tablespoon dijon mustard
  • 1/4 cup chopped recent dill


  1. In a big pot or dutch oven, warmth oil over medium warmth. Add onion and sauté till translucent, about 5 minutes. Add garlic and cook dinner till aromatic, about 1 minute.
  2. Add asparagus, potatoes, salt and pepper.
  3. Add broth and convey to a boil.
  4. Scale back warmth to simmer till potatoes are fork tender, about quarter-hour.
  5. Take away from warmth and add lemon juice, lemon zest, dijon mustard, and dill.
  6. Mix, utilizing an immersion blender or switch soup to a excessive velocity blender, till pureed.
  7. Serve sizzling with extra dill or parsley as a garnish and extra salt or pepper, to style.

Notes

  1. For an additional thick soup, cut back broth to three to three 1/2 cups.
  2. I used dill on this recipe however you might substitute for quite a few recent herbs like basil, parsley or mint.
  3. Should you like your soup with a bit extra texture, you possibly can take among the asparagus out earlier than mixing. After mixing, chop them up, add them again in and stir.
  4. You possibly can substitute Yukon Gold potatoes with Russet potatoes.

  • Prep Time: 10 minutes
  • Cook dinner Time: 25 minutes
  • Class: Soup
  • Methodology: Stovetop
  • Delicacies: American

Key phrases: vegan asparagus soup, vegan asparagus soup with potato





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