When we think about the beauty of spring, asparagus immediately comes to mind. Its fresh, grassy flavor and vibrant green color scream “seasonal goodness!” That’s why we’re so excited to share this Vegan Cream of Asparagus Soup with you. It’s velvety, comforting, and packed with flavor—all while being completely dairy-free and plant-based.
The inspiration for this recipe came from our love of simple, wholesome ingredients. Asparagus is one of those vegetables that doesn’t need much to shine. A little sautéing, some herbs, and a touch of cashew cream come together in this soup to create a dish that’s rich without being heavy, making it perfect for any season, but especially in the spring when asparagus is in full bloom!
🌱 Why We Love Vegan Cream of Asparagus Soup
✔️ Rich & Creamy – Cashews are blended into a smooth cream base, giving the soup a luxurious texture without the need for dairy.
✔️ Light & Nourishing – This soup is comforting but not too heavy, making it the perfect meal for those light spring evenings.
✔️ Fresh & Flavorful – The asparagus is the star here, its grassy, earthy flavor perfectly balanced with a hint of garlic and fresh herbs.
✔️ Quick & Easy – This soup comes together in about 30 minutes, making it a simple, go-to meal for busy days.
💡 Fun Fact: Asparagus is high in fiber, vitamin C, and antioxidants, which help support overall health and immune function.
🥄 A Creamy, Plant-Based Base
The creaminess in this soup comes from soaked cashews, which we blend to create a smooth, dairy-free base. Cashews provide a rich, velvety texture while keeping the soup light and plant-based. We love using this method for a creamy soup that doesn’t feel heavy but still satisfies the need for something indulgent.
💡 Pro Tip: Soak your cashews for at least 4 hours or opt for a quick soak with boiling water for 15 minutes if you’re in a rush. It helps achieve that silky smooth texture!
🌿 The Perfect Balance of Flavors
The flavor of asparagus truly shines in this soup, but it’s complemented by the depth of sautéed onions, garlic, and a touch of vegetable broth. The combination of sautéing and simmering the asparagus creates a perfect balance of sweetness and savory goodness. The garlic adds warmth, and the onions bring a slight sweetness to the mix, allowing the asparagus to remain the star of the show.
💡 Tip: Don’t forget to sauté your garlic until it’s fragrant, but be careful not to burn it—it should only be golden to avoid bitterness.
🍋 A Fresh Lemon Kick
To brighten up this comforting soup, we add a splash of fresh lemon juice at the end. The acidity from the lemon perfectly cuts through the richness of the cashew cream, balancing the flavors and making the soup feel fresh and light. We also love adding a sprinkle of lemon zest for an extra pop of citrusy freshness.
💡 Pro Tip: Add lemon to taste. A little goes a long way, but you can always add more if you prefer a tangier finish!
🧄 A Touch of Herbs for Freshness
A handful of fresh herbs takes this soup to the next level. Thyme and parsley are our go-to choices for this recipe, adding layers of freshness and aromatic flavor. Herbs elevate the taste of the asparagus and balance out the richness of the cashew cream. Feel free to get creative and experiment with your favorite herbs!
💡 Fun Tip: Try topping your soup with chopped chives or basil for an added burst of color and flavor.
🥄 Blending for a Velvety Smooth Finish
Once the asparagus is tender, it’s time to blend the soup into a velvety-smooth texture. We love using an immersion blender directly in the pot for convenience, but if you don’t have one, you can easily transfer the soup in batches to a regular blender. Blending the soup ensures that the cashew cream and vegetables meld together beautifully, creating that perfect creamy consistency.
💡 Tip: If you prefer a chunkier texture, blend about ¾ of the soup and leave some of the asparagus pieces whole for a heartier feel.
🧀 Optional Vegan Toppings
For a little extra indulgence, top your Vegan Cream of Asparagus Soup with some toasted pumpkin seeds, croutons, or a drizzle of vegan cream. These toppings add crunch and richness, taking your soup to the next level. You can also sprinkle a little nutritional yeast for a cheesy, umami flavor without any dairy!
💡 Pro Tip: A drizzle of extra virgin olive oil can also enhance the flavor and add a silky finish.
🥣 A Heartwarming, Healthy Meal
This Vegan Cream of Asparagus Soup is the ultimate comfort food that’s perfect for spring. It’s creamy, satisfying, and packed with the natural flavors of asparagus. Whether you’re looking for a light lunch or a cozy dinner, this soup is sure to warm you up while leaving you feeling nourished.
The best part? It’s quick, easy, and made with wholesome ingredients that will make you feel good inside and out.
💡 Looking for a full meal? Pair this soup with a side salad or some crusty bread for the ultimate comfort meal.
Ingredients
- 500 grams of asparagus trimmed and chopped
- 1 large onion chopped
- 2 cloves of garlic minced
- 1 tbsp of olive oil
- 1 liter of vegetable broth
- 1 cup of canned coconut milk
- Juice of 1/2 a lemon
- Salt and freshly ground black pepper to taste
- Optional: A few sprigs of fresh parsley or chives for garnish
- Optional: 1/4 teaspoon of cayenne pepper for a little spice
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
- Cook Asparagus: Add the chopped asparagus to the pot (reserve a few tips for garnish if desired) and cook for another 5 minutes, just until the asparagus is slightly softened.
- Add Broth and Simmer: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15 minutes, or until the asparagus is completely tender.
- Blend the Soup: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until it is completely smooth. Alternatively, you can carefully transfer the mixture to a blender to puree.
- Stir in Coconut Milk and Season: Return the blended soup to a low heat, stir in the coconut milk, and lemon juice. Season with salt, pepper, and cayenne pepper if using. Heat through for another 5 minutes, stirring occasionally.
- Serve: Ladle the soup into bowls and garnish with asparagus tips and chopped herbs if desired.
Notes
- Texture: For an even creamier texture, you can strain the soup through a fine mesh sieve after blending.
- Garnish: Garnishing with fresh herbs not only adds a pop of color but also enhances the flavors.
- Coconut Milk: Be sure to use full-fat canned coconut milk for the best creamy texture and flavor.
Frequently Asked Questions About Our Vegan Cream of Asparagus Soup
🥦 Can I Use Frozen Asparagus Instead of Fresh?
Yes! Frozen asparagus works just as well as fresh. Just make sure to thaw and drain any excess moisture before adding it to the soup.
🥛 What’s the Best Plant-Based Milk for the Creamy Texture?
Oat milk or cashew milk creates a smooth and creamy consistency, but almond milk or coconut milk can be used for a lighter or slightly different flavor.
🍋 How Can I Enhance the Flavor of the Soup?
A squeeze of fresh lemon juice can brighten the flavors, and a pinch of nutmeg or garlic adds a savory depth to the soup. Fresh herbs like thyme or parsley are also great additions.
🌿 Can I Add Other Vegetables to This Soup?
Yes! Leeks, peas, or spinach work wonderfully in this soup, adding both texture and flavor. You can blend them for a smooth consistency or leave them chunkier for added texture.
🔥 Can I Make This Soup Ahead of Time?
Yes! This soup stores well in the fridge for up to 4 days. Reheat it gently on the stovetop, adding a splash of plant-based milk or vegetable broth if needed.
🌡️ How Do I Store Leftovers?
Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months and reheat as needed.
We hope these tips help you make the perfect Vegan Cream of Asparagus Soup! Enjoy! 🥣🥦✨
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