Vegan Asparagus Soup (Edit recipe)

Only 6 simple ingredients are needed to make this deliciously creamy and velvety Vegan Asparagus Soup. This soup is so easy to make, flavorful, and nourishing that you will want to make it again and again.

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	68
Fat:	5 g
Carbohydrates:	5 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	595 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

by Everyday Latina

View original recipe

Serves: 6

Ingredients

2 lb Asparagus, stems trimmed and discarded
2 Tbsp Miyoko's Plant Milk Butter (Unsalted)
0.5 whole Onion, chopped
2 cloves Garlic, chopped
4 cups Vegetable Broth
0.5 cup Original (Unsweetened Dairy-free Creamer) Nutpods, or full-fat coconut milk
1 Tbsp Lemon Juice, optional
0.5 tsp Kosher Salt
0.25 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Slice off about a half inch of the asparagus tips into thin pieces, and set these aside.
Cut the rest of the asparagus into one inch pieces.
Melt the ghee over medium heat in a Dutch oven or medium pot.
Add chopped onion and garlic and cook until soft and fragrant, for about 5 minutes.
Add the one inch pieces of the asparagus to the pot.
Season with a dash of salt and pepper.
Pour in the broth and bring to a boil.
Reduce heat and simmer for 10-15 minutes until the asparagus is tender.
Set aside and cool for 10 minutes.
Puree the soup in a blender (use caution when blending hot liquids) or in the same pot using an immersion blender.
Return the soup to the pot.
Warm over low heat and add in reserved asparagus tips. Simmer for 2-3 minutes.
Turn off heat and mix in the cream and lemon juice (if using).
Taste and adjust salt and pepper as needed.

Notes

If dairy is not a problem for you, use evaporated milk or heavy cream instead of the Nutpods or coconut milk. For a non-vegan version, you can use chicken broth. If doing Whole30, just be sure to use a compatible broth.