Name: Creamy Vegan Asparagus Soup
Prep time: 5 min
Total time: 20 min
Yield: serves 2 people
Cuisine: Slovenian
Ingredients: 250 g fresh asparagus (approx.14 asparagus); 1 tbsp olive oil; 1 onion, diced; 2 cloves of garlic; 1/4 tsp cayenne pepper; 350 ml vegetable stock or water (12 fl oz); salt, pepper

Creamy Vegan Asparagus Soup

It's asparagus season and we couldn't be happier. What are you guys cooking with asparagus these days? It's rainy and cloudy these days and that gives us the perfect excuse to indulge in a big bowl of creamy asparagus soup that happens to be vegan. You guys know we are not vegan, but from time to time we like to keep it light, healthy and well, delicious. This soup is the perfect easy midweek lunch or dinner recipe. It's made with just a few simple ingredients that celebrate spring and the biggest plus, it's made in just 20 minutes from start to finish. Once again it has been proven that one of the simplest joys of life you can achieve every day is a good, home-cooked meal. Let's jump into the recipe.

Vegan Asparagus Soup

Gosh, this is such an amazing spring soup. Not only is it made in a short period of time. It's perfect for those who just started cooking too. We especially love it because:

it's creamy without any added cream
made in just 20 minutes
it's pretty healthy
has a silky, velvety texture
incredibly easy to make
easy pureed vegetable soup
gluten-free and dairy-free
low calorie: has less than 150 kcal per portion (how fun is that!)

How to make a delicious asparagus soup

We already covered how easy this vegan soup is to make, now let's check the ingredients in detail.

Asparagus - Always use fresh asparagus in this recipe. You could use green or white asparagus.

Vegetable stock - Homemade vegetable stock is quick and easy to make, however, you can use store-bought as well, or switch it with water.

Cayenne pepper - Adds a bit of spiciness and aroma. It's optional.

Something extra - Serve the asparagus soup with blanched asparagus tips for a bit of texture. Drizzle with some olive oil and serve with croutons or homemade bread - this Spelt and Sunflower bread is a perfect side.

What can I make with woody ends of asparagus?

Use woody asparagus ends and asparagus peel in vegetable stock, that you can use for soups, risotto...

Other incredibly tasty asparagus dishes you might love

Ingredients

Creamy Vegan Asparagus Soup

250 g fresh asparagus (approx.14 asparagus)

1 tbsp olive oil

1 onion, diced

2 cloves of garlic

1/4 tsp cayenne pepper

350 ml vegetable stock or water (12 fl oz)

salt, pepper

Tools and equipment

kitchen knife

cutting board

pot

blender or immersion blender

METHOD

Asparagus

Prepare the asparagus. Cut off the woody ends. Then cut off the tips and set them aside. Peel the asparagus and chop them on smaller chunks. You can use the woody ends and the peel in vegetable stock, so no need to throw it away.
Blanch the asparagus

Add the asparagus tips to a pot of boiling salted water over medium heat. Cook for about 30 seconds, then remove them from the pot and place under cold running water to stop the cooking process. Drain and set aside.
Cook

Place a pot over medium-low heat. Add olive oil, diced onion, and diced garlic cloves. Cook for about 5 minutes, stirring occasionally. Add the chopped asparagus, cayenne pepper, and 1/2 tsp black pepper. Cook for a few minutes, stirring occasionally.
Cook the asparagus soup

Pour the vegetable stock or water to the pot with asparagus. Cook until the asparagus are cooked and soft, for about 5 minutes. Then transfer the soup to a blender or use an immersion blender to blend into a nice, creamy, silky asparagus soup. Check the seasoning and season with salt and pepper.
Serve

Divide the soup between two plates. Serve with blanched asparagus tips, a drizzle of olive oil and if you love heavy cream, add a drizzle of heavy cream right before serving. Enjoy. Store any leftovers in a fridge for up to 3 days.