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Creamy asparagus soup served with almond milk
Creamy and tasty vegan asparagus soup

Vegan Cream of Asparagus Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups Appetizers
Asparagus is the harbinger of spring, an elegant and refined vegetable. In this dairy-free version, the nutty aroma of almond milk wonderfully complements the distinct flavor of asparagus. The thickness comes from a potato, keeping it flour-free and light on the stomach.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Pot
  • Immersion blender
  • Strainer (optional, for extra silkiness)

Allergen Information

⚠️ Tree Nuts (Almond)

Instructions

1 ✓

Wash the asparagus and snap off the woody ends. Cut off the tips and set aside; chop the stalks. Dice the potato and onion.

Tip: The tips are the most delicious part; we don't blend them but use them as a garnish.
2 ✓

Sauté the onion in oil until soft but not browned. Add the asparagus stalks and potato.

Tip: For cream soups, we avoid browning to keep the soup color bright and clean.
3 ✓

Pour in the broth and cook until vegetables are tender, about 15 minutes.

Tip: The flavor of the broth defines the soup, so use a good quality one.
4 ✓

Blend the soup until smooth. If it remains fibrous due to the asparagus, you can strain it.

Tip: Green asparagus can sometimes be stringy; straining helps achieve a restaurant-quality texture.
5 ✓

Return to heat, pour in the almond milk and the reserved asparagus tips. Cook for another 3-4 minutes.

Tip: This is enough time for the tender tips to cook to 'crisp-tender'.
6 ✓

Season with salt and white pepper. Garnish with toasted almonds when serving.

Tip: White pepper's heat is less intrusive and doesn't leave black specks in the light soup.

Recipe FAQ

How do I snap the asparagus ends?
Hold the asparagus at both ends and bend. It will naturally snap where the woody part ends.
Can almond milk curdle?
Yes, due to acidity or prolonged boiling. That's why we add it only at the end.

Ingredients

  • 1 lb Green Asparagus
  • 1 3/4 cups Unsweetened Almond Milk
  • 1 medium Onion
  • 1 medium Potato
  • 2 cups Vegetable Broth
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Ground White Pepper
  • 2 tbsp Sliced Almonds (toasted)