Vegan Asparagus Soup

4.69 from 16 votes

This vegan asparagus soup is so rich and creamy with a wonderfully luxurious taste and texture. It's also really easy to make. Comfort food at its best!

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 297kcal

Author: Alison Andrews

Ingredients

2 Tablespoons Vegan Butter or Olive Oil
1 Medium Onion White, Yellow or Brown, Chopped
1 teaspoon Crushed Garlic
1 teaspoon Dried Thyme
1 teaspoon Dried Basil
1 teaspoon Oregano
½ teaspoon Cayenne Pepper
2 ¼ pounds Asparagus (1kg) Chopped, about 2 big bunches
3 cups Vegetable Stock (720ml)
14 ounces Canned Coconut Cream (400ml) Unsweetened
1 ½ Tablespoons Lemon Juice
Salt and Pepper To Taste

For Serving (Optional):

Instructions

Add the vegan butter, chopped onion, crushed garlic, dried thyme, dried basil, oregano and cayenne pepper to a pot and sauté until the onions are softened.
Add the chopped asparagus and toss it up with the onions and spices.
Add vegetable stock and bring to the boil. Turn down the heat, cover the pot and leave it to simmer, stirring occasionally, until the asparagus is soft and cooked.
Use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don't have an immersion blender then transfer the soup to your blender jug in stages and then when it's all blended, return it to the pot.
Add the coconut cream and stir it in and then add the lemon juice and stir it through. Add salt and pepper to taste.
Serve with a sprinkle of ground black pepper and some crispy fried onions for decoration (optional).

Notes

Canned, full fat, unsweetened coconut milk can be used in place of coconut cream.
Leftovers keep very well in the fridge for 3-4 days and you can reheat on the stovetop or in the microwave. It is also freezer friendly.
Nutritional information does not include the optional garnish of crispy fried onions.

Nutrition