Vegan Asparagus Soup
User Reviews
5
Vegan Asparagus Soup
Description
This recipe starts by roasting asparagus with olive oil, salt, and pepper until tender but retaining a slight crispness, highlighting asparagus's natural flavor. Separately, onions and garlic are sautéed to soften and build savory notes, before adding diced potatoes and seasoning. The addition of vegetable broth and plant-based milk provides body and creaminess without dairy.
Once the potatoes are tender, the roasted asparagus is incorporated, and the entire mixture is blended until smooth. Lemon juice is added to brighten the taste and balance the earthiness of the asparagus and potatoes. The resulting soup has a creamy texture and fresh flavor, suitable to serve as a light meal or starter.
Serving with garlic bread complements the soup by adding crunch and additional flavor contrast. This preparation is particularly appealing for those seeking a nutritious, dairy-free soup option featuring seasonal asparagus.
Leftover soup can be refrigerated for a few days or frozen for longer storage, retaining flavor and consistency on reheating.
Ingredients
- 2 pounds asparagus ends trimmed and chopped
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 teaspoon black pepper divided
- 1 onion chopped
- 2 garlic sliced, cloves
- 1 pound potato chopped, Yukon gold variety
- 4 cups vegetable broth low sodium
- 2 cups plant-based milk or regular
- 1 lemon juiced
- garlic bread for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the asparagus on the prepared baking sheet. Drizzle olive oil on top and season with ½ teaspoon salt and ½ teaspoon black pepper. Use your hands to toss the asparagus until they are evenly coated with the oil and seasonings. Straight the asparagus into a single layer on the baking sheet. Bake the asparagus for 12-15 minutes, or until they are tender but still crisp.
- Heat remaining olive oil in a large stock pot over medium heat. Add the onions and garlic and cook until the onions have softened, about 5 minutes.
- Add the potatoes, and season with the remaining salt and pepper, then cook with the onions and garlic for a few minutes. Pour the vegetable broth and milk, bring mixture to a boil, then reduce heat to a simmer until the potatoes are tender, about 20 minutes.
- Add the roasted asparagus into the pot. Use an immersion blender to blend the soup until it’s smooth and creamy. You can also do this in batches in a blender.
- Stir in the lemon juice and serve with garlic bread, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Reheat gently to preserve creaminess and flavor.
- The nutrition information does not include toppings; adjust accordingly if adding bread or garnishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 505mg | 21% |
| Potassium | 684mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 1.151IU | 0% |
| Vitamin C | 35mg | 39% |
| Calcium | 158mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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