Vegan Cream of Asparagus Soup
Enjoy your dining experience with the luscious, goodness of this vegan cream of asparagus soup. With a base of tender asparagus, onions, garlic, potatoes, and celery, this soup is a delightful blend of flavors. The vegetables are simmered to perfection and then pureed to create a silky-smooth consistency. The addition of tamari or soy sauce adds a hint of umami, while nutritional yeast provides a subtle, cheesy undertone. This soup is a satisfying and nourishing choice, perfect for any time of the year. Serve it as an appetizer or pair it with a salad or entrée for a main meal. Enjoy the comforting taste of this vegan cream of asparagus soup that will surely warm your soul.
Equipment
- 1 large Pot
- 1 cutting board and knife
- 1 immersion blender or blender
- 1 ladle or large spoon
Ingredients
- 2 lbs. asparagus, woody ends removed and stalks cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups vegetable broth
- 1 cup plant-based milk, unsweetened
- 3 tablespoons nutritional yeast (optional, for added flavor)
- 1 tablespoons lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- chopped chives, or parsley, vegan sour cream, or asparagus tips for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and celery. Cook for 5–6 minutes, stirring occasionally, until they begin to soften.
- Add the garlic and thyme. Cook for 30–60 seconds, stirring frequently, until fragrant.
- Add the potatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce the heat, cover, and simmer for 10–12 minutes.
- Add the chopped asparagus. Cover and continue cooking for 6–8 minutes, or until the potatoes and asparagus are tender. Avoid overcooking the asparagus, which can dull its flavor and color.
- Remove the pot from the heat. Add the plant-based milk and nutritional yeast. Carefully blend with an immersion blender until smooth and creamy.
- Stir in the lemon juice. Taste and adjust the salt, pepper, and lemon juice as desired. If the soup is thicker than you prefer, stir in additional vegetable broth or plant-based milk.
- Ladle the soup into bowls and garnish with chopped herbs, vegan sour cream, or lightly steamed asparagus tips.