Vegan Asparagus Soup
User Reviews
5
Vegan Asparagus Soup
Description
Vegan Asparagus Soup combines fresh asparagus stalks and potatoes simmered with onions, celery, garlic, mustard seeds, bay leaf, and thyme. After simmering in vegetable stock, the mixture is pureed to a smooth consistency, then asparagus tips and dill are added for texture and herbaceous notes. The lemon juice included during cooking lends a mild brightness to the soup. This recipe avoids dairy or cream, relying on the natural starchiness of potatoes for body and the fresh asparagus for flavor.
The texture is velvety and smooth with tender asparagus tips providing a contrasting bite in the final minutes of cooking. The soup is finished with fresh dill and can be topped with croutons or spiced lemon roasted chickpeas as a gluten-free option, adding extra texture.
This soup is well suited to a light meal or as a starter. Its fresh herb and lemon notes make it pleasant for spring and early summer use. The recipe advises selecting thin, fresh asparagus stalks to avoid stringiness, helping maintain a smooth texture. It keeps well refrigerated for several days and freezes easily for longer storage, with gentle reheating recommended.
The notes offer helpful tips such as pureeing in batches if no immersion blender is available, suitable substitutions for dill, and the option to add asparagus tips earlier if preferred. The roasted chickpeas provide a flavorful topping alternative to traditional croutons for added crunch and lemony taste.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, large
- 2 celery chopped, stalks
- 1 garlic minced, clove
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 teaspoon thyme leaves
- ½ teaspoon salt
- 3 russet potatoes peeled and quartered, large
- 8 cups vegetable stock no sodium
- 2 lb asparagus trimmed, tips removed and reserved
- ½ lemon juice of
- 1 tablespoon dill chopped, fresh
Instructions
- Heat oil in a large stockpot over medium heat.
- Add onion and celery, and garlic to the pot, reducing heat to medium-low. Cook, stirring occasionally until softened, about 5 minutes
- Add mustard seeds, bay leaf, thyme leaves, and salt, stirring to coat, about 1 minute
- Add the stock, potatoes, asparagus stems, and lemon juice. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- Using an immersion blender, puree the soup to a smooth consistency.
- Add asparagus tips to the soup and simmer a further 5 minutes
- Stir in dill, remove from heat, and serve topped with croutons
Notes
- If you lack an immersion blender, puree soup in batches in a regular blender, keeping the lid vented for steam.
- Croutons or spiced lemon roasted chickpeas work well as toppings; chickpeas offer a gluten-free crunch that complements the asparagus flavor.
- Use fresh dill if possible; substitute 1 teaspoon dried dill if not available.
- Add asparagus tips in the last five minutes for tenderness, or with stalks if you prefer firmer tips.
- Choose thin, fresh asparagus stalks to avoid stringy texture.
- Store in the fridge up to 4 days or freeze for up to 3 months; thaw overnight and reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 302kcal | 15% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Sodium | 463mg | 19% |
| Potassium | 1654mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 1843IU | 37% |
| Vitamin C | 33mg | 37% |
| Calcium | 118mg | 12% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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