Vegan Asparagus Soup
Indulge in the fresh, vibrant flavors of spring with this Vegan Green Asparagus Soup. This easy, healthy recipe is a celebration of fresh asparagus, transforming it into a warm, creamy dish perfect for a quick weeknight dinner.
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.