Creamy Asparagus Soup
This creamy asparagus soup is a quick and delicious way to get dinner on the table in 35 minutes.
This asparagus soup has a "creamy" texture due to adding potatoes to the soup. It's a perfect vegan option because it has a creamy texture without having to add any cream. This recipe is perfect in the spring when fresh asparagus is available or during the cold months as a way to warm up!
This Creamy Asparagus Soup Is:
- Packed with veggies and full of flavor.
- Perfect for soup lovers!
- Plant-based and vegan-friendly.
- Great to make during the spring.
The Ingredients and Substitutes
For this recipe you will need:
- Neutral Oil: 1 tablespoon (vegetable, canola, etc.) Can substitute with ¼ cup of water.
- Onion: 1 small, diced.
- Garlic: 6 small cloves, minced.
- Ginger: 1 inch, minced (optional).
- Water: 8 cups.
- Vegetable Bouillon: 3 cubes.
- Russet Potatoes: 3-4 pounds, chopped.
- Cannellini Beans: 1 can (15 ounce).
- Asparagus: 1 bunch. (trimmed and washed)
- Salt & Pepper: to taste.
- Lemon: juice of ½-1 lemon, to taste
How to Make Creamy Asparagus Soup?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Heat the oil (or water) in a large pot over medium heat. Add the onion and garlic and ginger (if using), and sauté 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. Purée half of the soup using an immersion blender (or with a regular blender, working in batches).
- Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.
Recipe Notes & Tips
- Make sure you are carefully transferring the soup to a blender (in batches).
- This soup can be served hot, straight off the stove, or cold.
- Don't forget to trim off the ends of the asparagus and remove any tough bits.
FAQs
Does the asparagus soup reheat well?
Yes it does! Reheating asparagus soup is easy and can be done by using the microwave or stovetop.
How should I store the asparagus soup?
Store in an airtight container in the fridge for up to four days.
More VEGAN Soup Recipes You’ll Love
- Pasta, Bean & Tomato Soup
- Hearty Kale & Bean Soup
- Frontier Soups™ Southwestern Chickpea Soup
- Southwestern Soup
Photos by Alfonso Revilla
Creamy Asparagus Soup
Ingredients
- 1 Tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
- 1 small onion, diced
- 6 garlic cloves, minced
- 1 inch of ginger, minced (optional)
- 8 cups of water
- 3 cubes of vegetable bouillon
- 3-4 pounds of russet potatoes, chopped
- 15 ounces of cannellini beans
- 1 bunch of asparagus
- Salt and pepper, to taste
- Juice of ½ 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 sauté 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. Purée half of the soup using an immersion blender (or with a regular blender, working in batches). Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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