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.
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Equipment
- 1 large Pot
- 1 cutting board and knife
- 1 immersion blender or blender
- 1 ladle or large spoon
Ingredients
- 1 1/2 lbs. asparagus, woody ends trimmed,
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 celery stalks, diced
- 2 tablespoons olive oil
- 4 1/2 cups vegetable broth
- 1 cup unsweetened plant-based milk (such as almond or oat milk)
- 2 tablespoons tamari, soy sauce, or coconut amino (optional)
- 2 tablespoons nutritional yeast (optional, for added flavor)
- salt and pepper, to taste
- fresh herbs (such as parsley or chives) for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Sauté until the onion becomes translucent and the vegetables begin to soften, about 5 minutes.
- Cut the asparagus into 1-inch pieces, reserving a few tips for garnish if desired. Add the minced garlic, diced potatoes, asparagus (excluding the tips) to the pot and cook for another 5 minutes, stirring frequently.
- Pour in the vegetable broth, cover the pot, and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
- Using an immersion blender or transferring the mixture to a blender, purée the soup until smooth and creamy. If using a blender, be sure to let the soup cool slightly before blending and work in batches if necessary.
- Return the soup to the pot (if using a blender) and stir in the plant-based milk, tamari, and nutritional yeast. Heat the soup gently over low heat, stirring occasionally, until warmed through. Season with salt and pepper to taste.
- While the soup is heating, you can lightly steam the reserved asparagus tips for garnish, if desired.
- Once heated, ladle the vegan cream of asparagus soup into bowls. Garnish with steamed asparagus tips and fresh herbs of your choice.
Servings: 6