Vegan Cream of Asparagus Soup

Creamy, comforting, and completely dairy-free, this vegan cream of asparagus soup is a recipe you’ll want to make again and again. Bursting with the vibrant flavors of fresh asparagus, aromatic garlic, and zesty lemon juice, this plant-based soup achieves its luxurious creaminess with full-fat coconut milk and a touch of nutritional yeast for a subtle, cheesy depth. Perfect for weeknight dinners or elegant gatherings, this easy-to-make recipe comes together in just 45 minutes with simple pantry staples like olive oil, vegetable broth, and spices. Blend it to a silky-smooth consistency and garnish with fresh parsley or reserved asparagus tips for an impressive presentation. Packed with flavor and wholesome ingredients, this vegan soup is a healthy, comforting dish that’s as nourishing as it is delicious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound asparagus
• 2 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 3 cloves garlic (minced)
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 2 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Wash the asparagus thoroughly and chop off the woody ends. Cut the asparagus spears into 1-inch pieces, reserving a few tips for garnish, if desired.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until translucent.

Step 3

Add the minced garlic and sauté for an additional minute, being careful not to burn it.

Step 4

Add the chopped asparagus to the pot and stir well to combine. Cook for 5 minutes to slightly soften the asparagus.

Step 5

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the asparagus is tender.

Step 6

Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy, then return it to the pot.

Step 7

Stir in the coconut milk, lemon juice, nutritional yeast, salt, and black pepper. Adjust seasoning to taste, adding more salt or lemon juice as needed.

Step 8

Heat the soup over low heat for 5 minutes, stirring occasionally to fully incorporate the flavors, but do not let it boil.

Step 9

Ladle the soup into bowls and garnish with fresh parsley and reserved asparagus tips, if desired. Serve warm.

Nutrition Facts

Serving size	(1824.9g)

Amount per serving	% Daily Value*
Calories	1357.0

Total Fat 94.1g	0%
Saturated Fat 56.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4659.9mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 30.5g	0%
Total Sugars 36.1g
Protein 40.1g	0%

Vitamin D 0IU	0%
Calcium 321.0mg	0%
Iron 23.5mg	0%
Potassium 3669.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.7%

Protein: 11.1%

Carbs: 30.1%