Description
Vegan Asparagus Soup is a light, creamy, and nourishing soup made with fresh asparagus, perfect for springtime meals or a healthy starter.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 pounds fresh asparagus, trimmed and chopped
- 4 cups vegetable broth
- 1 medium potato, peeled and diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup unsweetened plant-based milk (optional, for creaminess)
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for 1 more minute.
- Add chopped asparagus, diced potato, and vegetable broth to the pot. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes, or until the vegetables are tender.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
- Stir in lemon juice, plant-based milk (if using), salt, and pepper. Adjust seasoning to taste.
- Reheat gently if needed and serve warm.
Notes
- Garnish with fresh herbs or a swirl of plant-based cream for a beautiful presentation.
- Can be served hot or chilled for a refreshing summer dish.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg