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This vegan asparagus soup is luscious, rich, and creamy โ€“ without any dairy-based cream! Made with simple kitchen staples in under 35 minutes for a quick, easy, healthy meal!

completed Vegan Asparagus Soup in a bowl
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Why Youโ€™ll Love This Recipe

This creamy asparagus soup recipe is the perfect segway between winter and early spring; a combination of light and healthy yet cozy and comforting, perfect for keeping you warm on cooler days. Ready in one pot in around 30 minutes and packed with nutrient-dense veggies, this plant-based soup is also super creamy without dairy!

Instead, potatoes and white beans blend magically into a silky, velvety texture thatโ€™s rich and satisfying while lower in fat and high in fiber and antioxidants. The best part? Itโ€™s as easy as it is delicious! Using only simple, affordable ingredients, chop, sautรฉ, simmer, and blend (chunky or smooth!) this potato asparagus soup into a high-fiber, antioxidant-rich, satisfying, flavor-packed appetizer, side or main.

You might also enjoy vegan split pea soup, hearty pureed vegetable soup, vegan zucchini soup, or quick Mexican bean soup.

Ingredient Notes

Refer to the recipe card for the full list of ingredients, substitutes, and quantities.

ingredients for Vegan Asparagus Soup measured out on a white surface

Recipe Variations

  • Leek: For a milder, sweeter flavored healthy asparagus soup, sub the onion with leek.
  • Spice: Add a kick with red pepper flakes, cayenne powder, or hot sauce.
  • Peas: Replace a portion of asparagus with fresh or frozen green peas/mirepoix.
  • Spinach: Add a few generous handfuls for extra nutrients (and color).
  • Nutritional yeast: For nutty, ‘cheesy’, umami depth in the vegan asparagus soup. Learn how to use nutritional yeast here.
  • Herbs: Add some fresh flavor with some parsley, dill, or chives to garnish.
  • Vegan cream: For more creaminess, add a little full-fat coconut milk, cashew cream, or other dairy-free cream.

How to Make Vegan Asparagus Soup

process shot of ingredients cooking in pot
process shot of soup cooking in pot

Step 1: Peel and finely dice the onion, and mince the garlic and ginger. Also, scrub and chop the potatoes into 1-inch pieces and trim the woody ends from the asparagus. Then, heat the oil (or some water/broth) in a large, heavy-based saucepan over medium heat. Once hot, sautรฉ the onion, garlic, and ginger (if using) for 5 minutes until tender and translucent.

Step 2: Add the water and bouillon cubes (or veg stock), along with the potatoes, beans, and asparagus. Then, bring it to a boil.

process shot of using immersion blender in pot
process shot of adding lemon juice to pot

Step 3: Reduce to a simmer and cook until the potatoes are tender (15-20 minutes). Remove the asparagus soup from the heat and puree half using an immersion blender directly in the pot OR in a blender.

Step 4: Stir the soup well, try it, and season with salt, pepper, and lemon juice to taste. Enjoy!

When blending hot soup, work in batches, if necessary, and use a tea towel to hold down the lid. Pause and lift the lid occasionally to allow steam to escape. Otherwise, steam can build and blow it right off, sending scalding soup everywhere.

Reheat it in a microwave (1-2 minutes) or on the stove over medium-low heat.

FAQs

Can I use frozen asparagus?

Yes, but make sure to fully thaw it first.

How do you trim asparagus?

There are two main ways to trim asparagus spears. The first uses your hands, holding it at the end and the other about halfway up the spear to snap them as they should naturally break off at the right point.

Alternatively, use a sharp knife, line up a handful of spears, and trim the woody end (usually 1-2 inches).

Is this asparagus soup healthy?

Yes – asparagus is rich in several nutrients, like vitamins A, C, and K, fiber, and antioxidants. The white beans add more fiber along with plenty of plant-based protein, iron, B vitamins, and magnesium. Meanwhile, potatoes add several nutrients and plenty of filling power for a balanced and nutritious meal.

Pro Recipe Tips

  • Use fresh asparagus: Peak-season asparagus will, of course, make the best soup. Make sure theyโ€™re vibrant green and firm with tightly closed tips.
  • Adjust the texture: Blend more or less of the soup to achieve your desired texture โ€“ whether thatโ€™s chunky, silky smooth, or anything in between.
  • For more flavor: Roast or sautรฉ the asparagus until golden and lightly caramelized for more complex depth in this easy recipe for asparagus soup.
completed Vegan Asparagus Soup in a bowl

What To Serve with Potato Asparagus Soup

Storage Instructions

Store any leftover potato and asparagus soup in an airtight container in the fridge for 3-4 days. Itโ€™ll taste even better on day two.

You can also freeze the soup for up to 3 months, either in a Ziplock/Stasher bag, freezer-safe airtight container, or silicone souper cubes/muffin tray.

It freezes better when fully pureed, as chunky veg can become mushy upon thawing (in the fridge overnight), though either version should be fine.

Vegan Asparagus Soup

5 from 11 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 to 6
This vegan asparagus soup is luscious, rich, and creamy โ€“ without any dairy-based cream! Made with simple kitchen staples in under 35 minutes for a quick, easy, healthy meal!

Video

Ingredients 

  • 1 tablespoon of neutral oil (vegetable, canola, etc.), or ยผ cup of water/broth
  • 1 small onion diced
  • 6 small garlic cloves minced
  • 1 inch of ginger minced (optional)
  • 8 cups of water
  • 3 vegetable bouillon cubes
  • 3 to 4 pounds of russet potatoes chopped
  • 1 (15-ounce) can of cannellini beans
  • 1 bunch of asparagus
  • Salt and pepper to taste
  • Juice of ยฝ to 1 lemon to taste

Instructions 

  • In a large pot over medium heat, heat the oil (or water). Add the onion and garlic and ginger (if using), and sautรฉ for 5 minutes or until the onion becomes tender and translucent.
  • Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.
  • Boil until the potatoes are cooked all the way through, 15 to 20 minutes.
  • Remove from the heat. Purรฉe half of the soup using an immersion blender (or with a regular blender, working in batches). Return the purรฉed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.

Notes

  • Use fresh asparagus: Peak-season asparagus will, of course, make the best soup. Make sure theyโ€™re vibrant green and firm with tightly closed tips.
  • Adjust the texture: Blend more or less of the soup to achieve your desired texture โ€“ whether thatโ€™s chunky, silky smooth, or anything in between.
  • For more flavor: Roast or sautรฉ the asparagus until golden and lightly caramelized for more complex depth in this easy recipe for asparagus soup.

Nutrition

Calories: 425kcalCarbohydrates: 86gProtein: 16gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 793mgPotassium: 1703mgFiber: 12gSugar: 5gVitamin A: 855IUVitamin C: 31mgCalcium: 162mgIron: 8mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! ๐Ÿ™‚
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto
5 from 11 votes (10 ratings without comment)

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