Description
Savor a rich and creamy asparagus soup that’s completely dairy-free! This easy vegan recipe blends fresh asparagus, potatoes, and broth into a smooth, flavorful soup perfect for cozy meals any time of year.
Ingredients
- 1 lb of asparagus
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 medium potato, peeled and chopped
- Juice of 1 lemon
- Salt and pepper, to taste
- 2 tablespoons of olive oil
- Optional: Croutons, chili flakes, fresh herbs
- Special garnishes: Toasted pine nuts, a dollop of dairy-free yogurt
Instructions
1. Rinse the asparagus under cool water. Snap off the tough ends and cut into pieces.
2. In a large pot, heat olive oil over medium heat. Sauté diced onion until translucent, then add minced garlic and cook briefly.
3. Add chopped asparagus and potatoes to the pot, stir for about 2 minutes.
4. Pour in vegetable broth and bring to a gentle boil.
5. Reduce heat, cover, and let simmer for 15–20 minutes until vegetables are tender.
6. Turn off the heat and blend the soup using an immersion blender or transfer to a regular blender until smooth.
7. Stir in lemon juice, then season with salt and pepper to taste.
8. Serve hot, topped with optional garnishes like croutons, chili flakes, fresh herbs, toasted pine nuts, or dairy-free yogurt.
Notes
A lighter twist on comforting soup, this Creamy Asparagus Soup brings out the vegetable’s natural sweetness for a bright, springy bowl.
For extra creaminess without dairy, try blending in a spoonful of dairy-free yogurt before serving.
Perfect as a starter or light main dish.