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Sunday, May 19, 2024

Vegan Asparagus Soup | Kara Lydon


Prepared in simply 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with contemporary asparagus, potatoes, lemon and dill, this soup is filled with shiny taste.bowl of vegan asparagus soup garnished with two pieces of chopped asparagus and freshly chopped parsley.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 proper meal to transition into the brand new season. 

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

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

Talking of veggies, asparagus is seasonal throughout the spring months, which means you’re possible buying it across the time that it was harvested. In different phrases, it’s contemporary, 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 received 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.

Elements You’ll Want

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

Notes on Elements

asparagus: glorious supply of fiber and a number of other nutritional vitamins and minerals like vitamin A, C, Okay, and folate. I all the time use contemporary asparagus on this recipe since they lend the most effective taste, however frozen might 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 now not make the recipe vegan and vegetarian although.

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

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

contemporary dill: has a tangy, contemporary taste.

Gear You’ll Want (affiliate hyperlinks – if you happen to make a purchase order I obtain a small fee)

Dutch oven

Blender

The way to Make Vegan Asparagus Soup

step by step graphic of how to make vegan asparagus soupstep 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 produce to a boil then scale back warmth to simmer till potatoes are fork tender, about quarter-hour. 
  4. Add remaining elements. 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 scorching with further 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. 

Professional Suggestions

  1. For a thicker soup, you’ll be able to scale back the quantity of broth used to three – 3 1/2 cups. 
  2. If you happen to like your soup with a bit extra texture, you’ll be able to take a number of the asparagus out earlier than mixing. After mixing, chop them up, add them again in and stir. 
  3. Dill can simply by substituted for a lot of contemporary herbs like basil, parsley or mint.

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

Storage and Preparation

Asparagus Soup leftovers might 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 will 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 Nicely

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

For extra asparagus inspiration, try 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

If you happen to like this recipe, please remember to remark and provides it a 5 star ranking under. If you happen to 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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Print

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Description

Prepared in simply 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with contemporary asparagus, potatoes, lemon and dill, this soup is filled with shiny 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 lower into 1-inch items
  • 2 medium Yukon Gold potatoes, lower 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 contemporary 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 produce 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 pace blender, till pureed.
  7. Serve scorching with further dill or parsley as a garnish and extra salt or pepper, to style.

Notes

  1. For an additional thick soup, scale back broth to three to three 1/2 cups.
  2. I used dill on this recipe however you could possibly substitute for a lot of contemporary herbs like basil, parsley or mint.
  3. If you happen to like your soup with a bit extra texture, you’ll be able to take a number of 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



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