Welcome to a vibrant celebration of spring with this super creamy Vegan Asparagus Soup!
This easy, healthy, and utterly delicious dish transforms fresh asparagus into a warm and comforting dish that's perfect for a quick weeknight dinner. Green asparagus is the star of this dish, showcasing its fresh, slightly sweet flavor in a simple yet satisfying way.
Imagine coming home after a long day and being able to whip up this creamy asparagus soup in just under an hour!
Not only is it a comforting bowl of goodness, but it's also packed with nutrients from green asparagus and celery. So, why not bring a little bit of spring into your kitchen and try this tasty asparagus soup recipe?
❤️ What's Great About this Recipe
- It's easy and quick to prepare, perfect for weeknight dinners!
- This recipe celebrates the fresh, slightly sweet flavor of green asparagus.
- The soup is ultra creamy and satisfying, yet packed with nutrients.
- The recipe is vegan, gluten-free, and dairy-free.
- It's versatile and can be served as a starter or a main course.
- This soup is great for meal prep, leftovers can be easily stored and reheated.
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🌱 Ingredients & Notes
Here is everything you need for this soup recipe:
- Green asparagus - Buy fresh spears with firm, tight tips. Avoid asparagus with wilted tops or wrinkled stalks.
- Celery - Look for stalks that are crisp and snap easily when bent.
- Vegetable stock - Consider using homemade stock for a richer flavor, but store-bought works fine. I like to use mushroom stock cubes.
- Vegan cream - I like to use vegan heavy cream, also called "double cream" if you're in the UK. If you can't find vegan cream, use coconut milk as a substitute.
- Olive oil - Choose a high-quality extra-virgin olive oil for the best flavor.
- Salt and Pepper - Adjust the amount to taste.
- Lemon zest - Use fresh lemons to get the most vibrant flavor.
- Fresh thyme - Thyme adds a subtle, earthy flavor to the soup. If you don't have fresh thyme, dried thyme works too.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large Pot: For sautéing the vegetables and cooking the soup. Choose a pot that's large enough to hold all the ingredients.
- Cutting Board and Knife: To chop the asparagus, celery, and other ingredients.
- Measuring Cups and Spoons
- Hand Blender: To purée the soup until smooth. If you don't have a hand blender, a regular blender can work too.
🧑🍳 Instructions (Step-by-Step)
Step 1 - Preparation: Trim asparagus and chop celery.
Step 2 - Sautéing: Heat oil and sauté celery. Add asparagus and cook for 5-7 minutes.
Step 3 - Simmering: Pour in vegetable stock, bring to a boil, then simmer.
Step 4 - Blending: Blend soup until smooth.
Step 5 - Seasoning: Stir in vegan cream, salt, and pepper.
Step 6 - Serving: Serve hot, garnished with lemon zest and fresh thyme.
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🍽️ Serving
Serve this delicious Vegan Green Asparagus Soup hot. Pour the soup into bowls, garnish with a sprinkle of lemon zest and fresh thyme. Add some homemade croutons for a bit of crunch. Enjoy with a side of crusty bread or a light salad.
❄️ Storage
Store any leftover Vegan Green Asparagus Soup in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken slightly when chilled, but will loosen up again when reheated.
How to reheat
To reheat, pour the soup into a pot and heat on the stove over medium heat, stirring occasionally, until hot. If the soup is too thick, you can add a splash of vegetable stock or water to thin it out to your desired consistency. Reheating in a microwave is also an option - use a microwave-safe container and heat on high for 2-3 minutes, stirring halfway through, until hot.
This soup is best enjoyed hot, so make sure to heat it thoroughly before serving. Enjoy it as a quick and easy meal during the week!
Did you make this recipe? If so, will you do me a huge favor and leave a review and star rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you enjoyed this Vegan Green Asparagus Soup, be sure to check out some of my other comforting and delicious soup recipes. For a tangy twist, try this zesty Lemony Soup, packed with immune-boosting Vitamin C. Or for a heartier option, don't miss the Roasted Butternut Squash Soup, a fall favorite that's sure to satisfy.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Asparagus Soup
Equipment
- 1 large pot For sautéing the vegetables and cooking the soup. Choose a pot that's large enough to hold all the ingredients.
- 1 Cutting Board and Knife For chopping the asparagus and other ingredients.
- measuring cups and spoons
- 1 Hand Blender To purée the soup until smooth. If you don't have a hand blender, a regular blender can work too.
Ingredients
- 2.2 lbs green asparagus (1 kg)
- 2 tablespoon olive oil
- 2 stalks of celery
- 4 cups vegetable stock (1 litre)
- ⅔ cup vegan heavy cream (150 ml) double cream
- salt and pepper to taste
For serving
- lemon zest
- fresh thyme for garnish
Instructions
- Start by preparing the asparagus. Trim the tough ends off the asparagus spears and then cut them into 1-inch pieces.
- Heat the olive oil in a large pot over medium heat. Add the chopped celery and sauté until it begins to soften. This should take around 5-7 minutes.
- Add the chopped asparagus to the pot and cook for 5-7 minutes, until it starts to soften.
- Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, until the asparagus is very tender.
- Once the asparagus is tender, use a hand blender to purée the soup until smooth. If you prefer a chunkier texture, you can blend it less.
- Stir in the vegan cream and season with salt and pepper to taste. Let the soup heat for another 2-3 minutes.
- Finally, serve the soup hot, garnished with lemon zest, homemade croutons, and a sprinkle of fresh thyme.
Notes
- For serving, garnish the soup with a sprinkle of lemon zest, homemade croutons and a sprinkle of fresh thyme. A side of crusty bread or a light salad also complements the soup well.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To reheat, pour the soup into a pot and heat on the stove over medium heat, stirring occasionally, until hot. If the soup is too thick, add a splash of vegetable stock or water to thin it out. Alternatively, you can reheat in a microwave-safe container on high for 2-3 minutes, stirring halfway through.
- This soup is best enjoyed hot, so make sure to heat it thoroughly before serving.
- This soup is also well-suited for meal prep. Make a batch at the beginning of the week and enjoy it as a quick and easy meal during the week.
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