This delicious Vegan Asparagus Soup is rich and creamy, cream of asparagus soup without cream. It's super easy to make and it's gluten and dairy-free, too.
Why This Recipe Works
This vegan asparagus soup is:
- Easy to make, all in one pot
This soup is thick and creamy without using any cream. Instead, potatoes give it that velvety texture when it gets pureed.
What Goes Into This Recipe
- Olive Oil
- Mustard Seeds
- Bay Leaf
- Thyme Leaf
- Russet Potatoes Or any starchy potato such as Idaho or Yukon Gold. Waxy potatoes won't thicken the soup in the same way.
- Vegetable Stock I prefer to use unsalted or low sodium so that I am able to have more control of how salty I decide to make it.
- Asparagus Freshness counts here. The older the asparagus is, the tougher the stems will be, which can result in stringy soup.
- Lemon Juice Freshly squeezed lemon, rather than bottled juice, is essential.
- Dill Again, fresh is best.
How to Trim Asparagus
Asparagus stalks have a tough, woody portion on the ends that need to be trimmed. This is easy to do and there are two ways.
- You can use a knife to cut off the ends where they turn from green to white (the white portion is the tough, woody part).
- You can use the bend and snap method. Just hold each end of the stalk and gently bend until it snaps. The stalk will snap right at the spot where it turns tough, and you can discard the ends.
How To Make It, Step By Step
- Heat the oil in a large stockpot. Add onion, celery and garlic to the pot and reduce the heat to low-medium. Stir occasionally until these are softened, about 5 minutes.
- Add mustard seeds, bay leaf, thyme leaves and salt to coat. Stir about 1 minute.
- Add the stock, potatoes, asparagus stems and lemon juice to the pot. Bring to a boil, cover and reduce to simmer for 20 minutes.
- Using an immersion blender, puree the soup to a creamy consistency.
- Add the asparagus tips to the soup and simmer, covered for 5 minutes.
- Remove from heat, stir in dill and serve, topped with croutons.
- If you don't have an immersion blender, you can use a blender to puree the soup in batches, then return to the pot to reheat. Be sure to allow the steam from the soup to vent out of the blender to avoid spilling!
- You can top the soup with croutons for serving, or with Spiced Lemon Roasted Chickpeas which make a perfect crouton substitute. The lemony crunch they add complements the intense asparagus flavour in the soup. (And they're really easy to make).
- If at all possible, use fresh dill for this recipe. If you do need to use dried dill, use 1 teaspoon of dried dill in place of the fresh dill.
- Because the asparagus tips are tender, they are added to the soup in the last five minutes of cooking time. If you prefer, you can add them along with the stalks.
In Season Asparagus
The distinctive flavour of asparagus makes this veggie shine in any dish. It is the quintessential veggie of spring, and although you can buy asparagus year-round, spring is the best time to eat it. Asparagus tastes best when it has been recently harvested. This is because soon after harvest the sugars it contains begin to change to starches. And the sweet, tender flavour is what we all love about asparagus. As asparagus ages, and becomes starchy, and turns into a much blander version of itself. When you can get it, freshly harvested, local asparagus is a treat.
If the asparagus stalks are too thick and not fresh, you can end up with stringy soup. Look for thinner, fresh stalks when buying asparagus.
Yes, this recipe freezes well. Allow the soup to cool completely before portioning it into airtight freezer containers. Freeze for up to 3 months. Thaw frozen soup overnight in the fridge before gently reheating.
You can keep vegan asparagus soup in the fridge for up to 4 days.
You can top your soup with croutons, or with roasted chickpeas. You can add a sprinkle of nutritional yeast for a cheesy flavour, or if you aren't vegan, any cheese at all. You can also try a dollop of non-dairy sour cream and/or a splash of hot sauce.
Did you make this recipe? Please give it a star review! And I would love to see your creation! Take a photo and share on Instagram tagging @colleenthefoodblog
Vegan Asparagus Soup
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery stalks chopped
- 1 clove garlic minced
- 1 teaspoon mustard seeds
- 1 bay leaf
- 1 teaspoon thyme leaves
- ½ teaspoon salt
- 3 large russet potatoes peeled and quartered
- 8 cups vegetable stock no sodium
- 2 lb asparagus trimmed, tips removed and reserved
- ½ lemon juice of
- 1 tablespoon chopped fresh dill
- Heat oil in a large stockpot over medium heat.
- Add onion and celery, and garlic to the pot, reducing heat to medium-low. Cook, stirring occasionally until softened, about 5 minutes
- Add mustard seeds, bay leaf, thyme leaves, and salt, stirring to coat, about 1 minute
- Add the stock, potatoes, asparagus stems, and lemon juice. Bring to a boil, then reduce heat and simmer, covered, 20 minutes.
- Using an immersion blender, puree the soup to a smooth consistency.
- Add asparagus tips to the soup and simmer a further 5 minutes
- Stir in dill, remove from heat, and serve topped with croutons