Ready in just 35 minutes, this vegan asparagus soup is rich, creamy, and contains no dairy! This delicious soup is made with fresh asparagus, potatoes, lemon, and dill.
Why I love this recipe
Spring is just around the corner and this creamy soup is the perfect meal to transition into the new season.
It’s refreshing, bright, blended to creamy perfection, and has no added dairy.
Want to know the secret to getting a creamy smooth texture without heavy cream? Potatoes! Foods that are high in starch, like potatoes, act as natural thickeners when broken down.
Speaking of vegetables, asparagus is seasonal in the spring, which means you’ll likely be buying it when it’s harvested. In other words, it’s fresher, tastes better, is more nutritious, and is often cheaper than other non-seasonal vegetables. Total victory!
I also love how easy it is to make this soup – quick prep the veggies, quick sauté, quick simmer, quick blend, and voila, you have a delicious soup in about 35 minutes.
When the temperatures are just starting to slowly warm up and you’re not quite ready to give up on soup season, asparagus soup is here to help.
Ingredients you need
Ingredient Notes
asparagus: Excellent source of fiber and many vitamins and minerals such as vitamins A, C, K and folate. I always use fresh asparagus in this recipe because they have the best flavor, but frozen will work too.
olive oil: Used for sautéing onions and garlic.
onion: I like to use yellow onions, but white onions will work too.
garlic: Versatile fragrance packed with flavor.
Yukon Gold Potatoes: Has a natural buttery flavor and gives the soup a light, creamy consistency. Russet potatoes have less water than Yukon Gold potatoes but have a higher starch content, making them a good potato choice.
Salt and pepper: Crucial to flavor.
vegetable soup: Can be substituted for mushroom soup or chicken stock. Chicken broth will no longer make the recipe vegetarian and vegan, though.
Lemon juice and lemon zest: Provides a kick of sourness that makes the soup refreshing and bright.
Dijon Mustard: Adds a rich, spicy flavor and a bit of spice that pairs well with lemon juice.
Fresh dill: Has a rich, fresh flavor.
Equipment you need (Affiliate link – if you make a purchase, I will receive a small commission)
dutch oven
mixer
How to Make Vegan Asparagus Soup
- Fry the spices. Heat the olive oil over medium heat, then add the onions and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add vegetables and seasoning. Add asparagus, potatoes, salt and pepper.
- simmer. Add the stock, bring to a boil, and simmer until the potatoes are tender, about 15 minutes.
- Add remaining ingredients. Remove from heat and add lemon juice, lemon zest, Dijon mustard and dill.
- mix. Use an immersion blender or high-speed blender to puree until pureed and desired consistency.
- Serve. Serve hot with extra dill or parsley for garnish and add more salt or pepper to taste. I also like to serve this soup with a piece of crusty bread or a grilled cheese sandwich.
Expert Tips
- If you want the soup to be thicker, you can reduce the amount of soup Serves 3 – 3 1/2 cups.
- If you prefer a more textured soup, You can remove some of the asparagus before blending. Once combined, chop them up, add them back in and stir.
- Dill can be easily substituted Works with a variety of fresh herbs such as basil, parsley or mint.
Storage and preparation
Leftovers of asparagus soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat on the stove, use a small saucepan and heat over medium-low heat until desired temperature is reached.
To reheat in the microwave, use a microwave safe bowl and reheat for 1-3 minutes, depending on microwave.
Leftovers can also be stored in an airtight container in the refrigerator for up to 3 months. Thaw in the refrigerator overnight before reheating.
Recipes that go well together
Air Fryer Garlic Bread
Roasted Cauliflower Hummus Sandwich
blackened scallops
Chicken Pesto Bread
For more asparagus inspiration, check out my other recipes below!
Charred Asparagus and Egg Salad
Asparagus and Mushroom Pancakes
Asparagus and Leek Quiche
Easy Shrimp Pesto Pasta with Asparagus and Sun-Dried Tomatoes
If you like this recipe, Be sure to leave a comment below and give it a 5-star rating. If you make it, please share it and tag me @karalydonrd on Instagram and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it to Pinterest!
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describe
Ready in just 35 minutes, this vegan asparagus soup is rich, creamy, and contains no dairy! This delicious soup is made with fresh asparagus, potatoes, lemon, and dill.
- 1 tablespoon olive oil
- 1 medium or 1/2 large onion, diced (1 1/3 cups)
- 2 cloves garlic, minced
- 2 pound asparagus, ends trimmed, sliced 1size
- 2 Medium Yukon gold potatoes, cut into small cubes (approx. 2 cups)
- 1 teaspoon Salt
- 1/4 teaspoon black pepper
- 4 cups vegetable soup
- 1 tablespoon lemon juice (from 1/2 lemon)
- 1 teaspoon lemon zest (from 1 lemon)
- 1 tablespoon Dijon Mustard
- 1/4 cup chopped fresh dill
- In a large pot or Dutch oven, heat oil over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add asparagus, potatoes, salt and pepper.
- Add broth and bring to boil.
- Reduce heat to low and cook until potatoes are tender, about 15 minutes.
- Remove from heat and add lemon juice, lemon zest, Dijon mustard and dill.
- Blend using an immersion blender or transfer soup to a high-speed blender until pureed.
- Serve hot with extra dill or parsley for garnish and add more salt or pepper to taste.
notes
- For an extra thick soup, reduce broth to 3 to 3 1/2 cups.
- I used dill in this recipe, but you could substitute some fresh herbs like basil, parsley, or mint.
- If you like your soup more texture, remove some of the asparagus before stirring. Once combined, chop them up, add them back in and stir.
- You can substitute russet potatoes for Yukon Gold potatoes.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- category: Soup
- method: Hundreds of guns
- gourmet food: American
Keywords: Vegan Asparagus Soup, Vegan Asparagus Potato Soup