Description
A velvety, dairy-free asparagus soup that’s rich in flavor, packed with nutrients, and perfect for any season.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1 tablespoon lemon juice
- Optional: 1 teaspoon nutritional yeast
- Optional: Fresh dill or parsley for garnish
- Optional: Toasted almond slices
Instructions
- Prep the vegetables: chop onion, mince garlic, cut asparagus into 1-inch pieces, and dice potato.
- In a large pot, heat olive oil over medium heat. Add onion and sauté for 5 minutes until translucent.
- Add garlic and cook for 1 more minute, stirring frequently.
- Add asparagus and potato. Stir to coat in oil and aromatics.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Remove from heat and blend soup until smooth using immersion or countertop blender (in batches if needed).
- Return to pot (if blended separately), stir in coconut milk and lemon juice. Season with salt and pepper.
- Reheat gently if needed. Garnish with herbs or almonds if desired. Serve hot.
Notes
Avoid overcooking asparagus to maintain vibrant color. Adjust coconut milk for desired creaminess. Roasting the asparagus first can add deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan asparagus soup, plant-based soup, dairy-free soup, healthy vegan recipe