Vegan Asparagus Soup
User Reviews
5.0
216 reviews
Excellent
Vegan Asparagus Soup
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This delicious vegan asparagus soup is creamy, hearty and dairy and gluten-free.
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Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 1 clove garlic minced
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 teaspoon thyme leaves
- ½ teaspoon salt
- 3 large russet potatoes peeled and quartered
- 8 cups vegetable stock no sodium
- 2 lb asparagus trimmed, tips removed and reserved
- ½ lemon juice of
- 1 tablespoon chopped fresh dill
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
Equipments used:
Notes
- If you don't have an immersion blender, you can use a blender to puree the soup in batches. Just be careful to vent the lid to allow the steam from the hot soup to escape from the blender.
- You can top the soup with croutons for serving, or with Spiced Lemon Roasted Chickpeas which make a perfect gluten-free crouton substitute. The lemony crunch they add complements the intense asparagus flavour in the soup.
- If at all possible, use fresh dill for this recipe. If you do need to use dried dill, use 1 teaspoon of dried dill in place of the fresh dill.
- Because the asparagus tips are tender, they are added to the soup in the last five minutes of cooking time. However, If you prefer, you can add them along with the stalks.
- If the asparagus stalks are too thick and not fresh, you can end up with stringy soup. Look for thinner, fresh stalks when buying asparagus.
- Storage: You can keep vegan asparagus soup in an airtight container in the fridge for up to 4 days.
- Freeze: Allow the soup to cool completely before portioning it into airtight freezer containers. Freeze for up to 3 months. Thaw frozen soup overnight in the fridge before gently reheating in the microwave or on the stovetop over low heat.
Nutrition Information
Show Details
Serving
1serving
Calories
302kcal
(15%)
Carbohydrates
48g
(16%)
Protein
19g
(38%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Sodium
463mg
(19%)
Potassium
1654mg
(47%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
1843IU
(37%)
Vitamin C
33mg
(37%)
Calcium
118mg
(12%)
Iron
8mg
(44%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
216 reviews
Excellent
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