Description
This Creamy Vegan Asparagus Soup is perfectly smooth and rich and is made from fresh veggies and warm spices. It takes less than 30 minutes to make it and it is a wonderful spring recipe.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion – diced
- 3 cloves of garlic – minced
- 1 tablespoon vegan butter
- 1 bunch of asparagus – chopped
- 1 cup white potatoes – diced
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon dried basil
- salt and pepper to taste
- 3 cups vegetable stock
- 1/3 cup non-dairy milk (unsweetened)
- 2 tablespoons nutritional yeast seasoning – optional for a nice cheesy flavor
- juice of 1 lemon – optional but so good
Instructions
- Heat up a medium-size pot or dutch oven on the stovetop with 1 tablespoon olive oil. Add the diced onion to the pot with the olive oil, sprinkle with salt and pepper and sauté until the onions are nice and golden brown and translucent, about 2-3 minutes.
- Add the garlic to the pot and stir. Cook for 1 minute and then add the 1 tablespoon vegan butter. Sauté for 2-3 minutes.
- Stir in the asparagus with the onions and garlic and cook for 2 more minutes.
- Then add in the diced potatoes, garlic powder, chili powder and dried basil. Toss that all together and cook for 1 more minute to wake up the spices and bring out their flavor.
- Pour in the veggie stock and season with more salt and pepper if needed.
- Cover and bring everything to a boil and then simmer on low for 12-15 minutes, until the potatoes are fork tender.
- Remove from the heat and use an immersion blender to the soup until it is silky and creamy. It took me about 2-3 minutes. You could also blend this up in a Vitamix or high-speed blender then return the soup to the pot you cooked it in.
- Then stir in the milk and nutritional yeast, if using.
- Add in a fresh squeeze of lemon juice. Serve in a bowl and top with hemp seeds and asparagus ends.
Notes
- Refrigerate in an airtight container for up to 4 days.
- To freeze: Pour soup into ice cube trays and freeze. Once frozen, remove the cubes from the ice cube trays and store in a freezer – friendly ziplock bag. Label it and store it for up to 3 months. To reheat, just defrost in the refrigerator then reheat in a pan on the stovetop.
- Buy fresh asparagus that is bright green and firm. Frozen asparagus will not work in this recipe since it contains more water and will make the soup less flavorful. You also want to make sure to choose asparagus that is firm.
- You can use new red potatoes instead of regular white potatoes. Just make sure to peel them first. You will still need about 1 cup, diced.
- Add in more greens. You can stir in some spinach right at the end before you blend the soup.
- Mix up the toppings. Add some crispy roasted chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Main Dishes
- Method: Stovetop
- Cuisine: Mediterranean
