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asparagus soup in a white bowl with chopped asparagus on top

Vegan Cream of Asparagus Soup

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Cream of Asparagus Soup is made with fresh asparagus, leeks, potato and a homemade cashew cream for a delicious creamy soup you’ll love!


Scale

Ingredients

  • 1 tbsp olive oil
  • 1 leek, chopped into 2-inch slices
  • 3 garlic cloves, chopped
  • 2 pounds Asparagus, ends cut off
  • 1 small russet potato, peeled and cut into cubes
  • 1-litre vegetable broth
  • 3 tbsp fresh thyme leaves
  • handful freshly chopped dill
  • 1/3 cup raw unsalted cashews, soaked in water overnight then drained
  • 3/4 cup water
  • salt & pepper to taste

Instructions

  1. Heat the olive oil in a large pot on medium-high heat then add the chopped leek and let cook for 2 minutes until it starts to brown.
  2. Add in the garlic and asparagus and mix together, again letting the asparagus slightly brown for 1-2 minutes.
  3. Add the potato, vegetable broth, thyme and dill and bring to a boil mixing everything together.
  4. Reduce the heat to low, cover and let simmer for 15 minutes.
  5. While the soup is simmering, prepare the cashew cream by blending the soaked raw cashews and 3/4 cup of water together in a high-speed blender until smooth. (You’ll want to blend for a good 60 seconds!)
  6. After 15 minutes, pour the cashew cream into the soup and use a hand blender to blend, or pour the soup into the blender with the cashew cream and blend until smooth.
  7. Taste and season with salt and pepper as needed.
  8. Serve with extra cashew cream and some steamed asparagus.

Notes

Use asparagus that feel firm. This means they’re fresh and will result in a better-tasting soup than asparagus that feel a bit flimsy.

Cut off the ends of the asparagus. This part of the asparagus is stalky and tough. These ends will naturally snap off if you bend the asparagus, but my a rule of thumb cut off at least the bottom inch and discard.

Use low-sodium broth and adjust the saltiness as needed. Some brands of broth can be quite salty, so it’s always best to start with less salt and add more as you go.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 230
  • Sugar: 5g
  • Sodium: 500mg
  • Fat: 10g
  • Carbohydrates: 22g
  • Fiber: 6.5g
  • Protein: 13g

Keywords: vegan asparagus soup, dairy free cream of asparagus soup