Looking for a great healthy soup recipe with a creamy texture that's super easy to make? This vegan asparagus soup is the perfect recipe! And the best part? There's no cream involved and uses a few simple ingredients.
It's also a tried and tested soup maker asparagus soup and not just for a stove top!
Now it's Spring, asparagus season is just around the corner and is one of my favorite vegetables! So as it's that time of year, why not pick up a couple of bunches for this classic, creamy vegan asparagus soup without a drop of cream insight?
This was inspired by one of the best creamy asparagus soup recipes I've ever tasted when visiting America. And I've tried to recreate this comfort food as best as I can remember.
This nutritious soup is also low calorie and high fibre with folate and vitamins A, C, and K. It's perfect for a weeknight dinner with a hunk of crusty bread for dipping.
Jump to:
✔️ Why You'll Love This Recipe
- A nutritious rich soup that uses simple ingredients
- Great for using other whole foods for less food waste
- Creamy without heavy cream or coconut milk
- Great for lunch or a main course
- Healthy comfort food at its best
- A bright green delicious soup that uses fresh asparagus
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and full instructions at the bottom of this post.
Olive oil - or use low calorie cooking oil if on a low fat diet
Asparagus tips - the best time to find them in your grocery store is early Spring to mid June - or look for a local farm shop
Vegetable broth - or opt for vegetable stock cubes made up with water. Or swap the water for hot full fat oat milk, soy milk or almond milk
Garlic - for a more complex taste
Vegetables - diced yellow onion, celery, and sliced leek, (the key ingredients are the white parts for a creamy consistency).
Lemon juice - to stir in a little bit at the end for some acidity to boost the flavours to perfection
Thyme - either dried or use fresh sprigs for a hint of herbs
Salt and black pepper - to enhance the flavours at the end if needed
Optional - vegan sour cream to stir in at the end
📋 Instructions
1. Add a tablespoon of olive oil to a large pot or Dutch oven and sauté the onions and garlic over medium high heat until softened.
2. Add sliced asparagus spears and the remaining chopped vegetables.
3. Now add all of the ingredients except the lemon juice.
4. Cover and simmer over medium heat for 20-22 minutes.
Soup makers: select smooth setting
5. At the end of cooking, stir in the juice of half a lemon.
6. Then use a stick blender on high speed until smooth.
Important Tip: snap the woody ends of the asparagus off by bending in half until it breaks off - this prevents a splinter texture in the soup (unless you have a very high speed blender)
👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make this vegan asparagus soup recipe:
- Leek - swap for russet potatoes, sweet potato, a cup of cashews, or a can of kidney beans
- Veggie broth - swap for Gluten Free is needed, chicken broth if not vegetarian, or try a non-dairy milk simmered with onions, carrots and turmeric
- Celery - try diced celeriac for a similar flavour
- Lemon juice - opt for lime juice or apple cider vinegar
⚖️ Variations
Here are a few ways you can adjust these vegan ingredients for something a little bit beyond a classic cream of asparagus soup:
- Thai - if you like a hot soup. a delicious way to eat it is to add coconut cream, lime and stir in some Siracha at the end
- Cheesy style - stir in some nutritional yeast flakes or use a good melty vegan, grated in at the end
- Deluxe - another great way to create a creamy soup recipe is to swap water in the stock for cashew milk. almond milk, rice milk, etc
- Extra nutritious - top with toasted pine nuts and sunflower seeds for a bit of crunch
- Kid friendly - top with homemade croutons and serve with cookie cutter toasts
Another favorite way to eat asparagus is in this tasty vegetarian frittata bowl.
🔪 Equipment
Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.
- Saucepan or soup maker
- Immersion blender or food processor
- Weighing scales
- Chopping board
- Chopping knife
- Garlic press
- Measuring spoons
- Measuring jug
- Salt and pepper grinder
❄️ Storage
Storing - we prefer eating this recipe for asparagus soup once it's freshly cooked, but it can be stored in an airtight container refrigerated for up to 3-4 days.
Freezing - this vegan asparagus soup freezes really well. Just cool to room temperature and store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat it the next day, defrost in the fridge if required and microwave or on the hob or stove over low heat until piping hot.
💡Pro Tips
- The best way to prepare the asparagus pieces is to snap the woody ends off by hand as they don't blend well and are unpleasant to eat
- To clean out any grit from the leeks, remove the outer tougher leaves and once sliced, wash in a colander under cool water
🍽️ Serving Suggestions
Bread - for dunking, it is delicious with crusty damper bread.
Or you could treat yourself to some wholemeal pitta pizzas on the side, or even stir in some chopped up savory pancakes!
❓ FAQ
You can easily make an Instant Pot asparagus soup version if this recipe. Just follow the instructions of this recipe, then cook in your multi cooker on high pressure for 10 minutes.
➕ More Vegan Soup Recipes
If you love this vegan cream of asparagus soup, we also recommend trying these:
➕ More Vegan Recipes
Here's some more of our best meals using vegan ingredients
Why not subscribe to my newsletter to hear about the latest recipes and exclusive news from Tastefully Vikkie? You can also connect with me on social media at Facebook, TikTok, Twitter, and Instagram!
📖 Recipe
Easy Creamy Vegan Asparagus Soup {Without Cream}
Equipment
Ingredients
- 1 tablespoon Olive oil
- 500 g Asparagus sliced - remove woody ends by snapping
- 1 onion diced (200g)
- 2 cloves garlic minced
- 1 stick celery sliced (70g)
- 1 large leek ((210g)
- 1 tablespoon lemon juice
- ½ teaspoon thyme
- 800 ml vegetable broth
- seasoning
Instructions
- Remove the woody ends holding the centre of each stick, the other hand holding the thicker woody end, bend and it will snap - the part that snaps needs discarding - do not add it to the soup as it will make the soup stringy.
- Add the olive oil to a deep based pan or spray with low calories cooking oil spray and add all the vegetables, garlic, seasoning and thyme and saute on medium to low heat for 5 minutes, stirring occasionally - reserve some asparagus tips for presentation if preferred.
- Now add all of the ingredients except the lemon juice and simmer for 15-20 minutes and blend.Soup Makers: select smooth setting.
- Once blended, stir in the lemon juice and garnish with coriander.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- The best way to prepare the asparagus pieces is to snap the woody ends off by hand as they don't blend well and are unpleasant to eat
- To clean out any grit from the leeks, remove the outer tougher leaves and once sliced, wash in a colander under cool water
Julia Maughan
Can you freeze this soup before adding Fromage fraise?
Mari lee
Delicious. We got free asparagus from a local farm today. Going back tomorrow for more. Very filling.
Tastefully Vikkie
Thanks so much for your comment! I bet it tasted even better knowing the asparagus were free 🙂 I can't wait to make food from my frugal kitchen garden this year x