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This vegan asparagus soup is luscious, rich, and ‘creamy,’ all while being dairy-free! Made with simple kitchen staples in under 35 minutes, it’s a satisfying, easy, and healthy meal!
Why You’ll Love This Creamy Vegan Asparagus Soup Recipe
This creamy asparagus soup is a combination of light and healthy yet cozy and comforting. It’s ready quickly in one pot and packed with nutrient-dense veggies. This plant-based soup is also silky and creamy without dairy! Instead, potatoes and white beans blend magically into a velvety texture that’s rich and satisfying while lower in fat and high in fiber and antioxidants.
The best part? It’s as easy as it is delicious! Using only simple, affordable ingredients, you can quickly chop, sauté, simmer, and blend (chunky or smooth!). This potato asparagus soup makes a flavor-packed side or main the whole family will love.
Still looking? 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.
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
Step 1: First, 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, sauté the onion, garlic, and ginger (if using) for 5 minutes until tender and translucent.
Step 2: Next, add the water and bouillon cubes (or veg stock), along with the potatoes, beans, and asparagus. Then, bring it to a boil.
Step 3: Reduce to a simmer and cook until the potatoes are tender (15-20 minutes). Then, remove the asparagus soup from the heat and puree half using an immersion blender directly in the pot OR in a blender.
Step 4: Finally, 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
Yes, but make sure to fully thaw it first.
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).
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 even more nutrients and antioxidant and plenty of filling power for a balanced and nutritious meal.
Toni’s Recipe Tips
- Use fresh asparagus: Peak-season asparagus will make the best soup. Make sure they’re vibrant green and firm with tightly closed tips.
- Adjust the texture: Blend more or less of the soup to achieve your desired texture – whether that’s chunky, silky smooth, or anything in between.
- For more flavor: Roast or sauté the asparagus until golden and lightly caramelized for more complex depth in this easy recipe for asparagus soup.
What To Serve with Potato Asparagus Soup
- Toppings: like asparagus tips, croutons, toasted pine nuts, a drizzle of olive oil, a swirl of coconut milk, etc.
- Bread: like my no-knead bread, vegan focaccia bread, or jalapeno cornbread
- A green salad: like a garden salad, vegan Caesar salad, etc.
- Sandwich: make the classic soup/sammie combo with a tempeh sandwich or a pesto tofu sandwich.
Storage Instructions
Fridge: Store any leftover potato and asparagus soup in an airtight container in the fridge for 3-4 days. It’ll taste even better on day two.
Freezer: 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.
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Vegan Asparagus Soup
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Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ 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 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.
Notes
- Use fresh asparagus: Peak-season asparagus will, of course, make the best soup. Make sure they’re vibrant green and firm with tightly closed tips.
- Adjust the texture: Blend more or less of the soup to achieve your desired texture – whether that’s chunky, silky smooth, or anything in between.
- For more flavor: Roast or sauté the asparagus until golden and lightly caramelized for more complex depth in this easy recipe for asparagus soup.
Hi, I am hoping to make this today, and I have some zucchini I need to use up. Do you think zucchini would be an okay addition to this soup? Thank you.
Hi Mary! I haven’t tried it, but zucchini should blend right into this soup. Add it with the asparagus so it cooks until tender. Please let me know how it turns out!
Loving this soup! Made it a few times already 😍 thank you!
So glad you’re enjoying this yummy soup! 🙂
Such a yummy and creamy soup!