Are you looking for a creamy, vegetable-filled soup recipe that vegans and non-vegans can love together? Try this vegan cream of asparagus soup!
Asparagus is such a wonderful vegetable to puree. I actually make this recipe on a regular basis—my husband and I love it, and my kids surprisingly polish off their bowls! Earthy asparagus is one of the world’s healthiest foods, so making this soup will definitely allow you to take in the good stuff—vitamins C and K, zinc, and fiber, just to name a few.
This rich and creamy soup is very easy to make— all you need is two simple tools.
- A large saucepan
Make sure that it’s deep, as you will be doing a bit of simmering towards the end of the recipe. Having a small or shallow saucepan might lead to spillage.
- Immersion blender (or just a regular blender)
One of the advantages of having an immersion blender is you can practically make soups like this any time—no need for heavy food processors and bulky devices. If you think you’ll be pureeing a lot, then you should invest in one.
However, if you think that your regular blender or food processor is fine, you can totally use it for this recipe (and other soups) as well. Keep in mind some of these tips as well:
- Want a more flavor-packed soup? Add one more veggie! I’ve tried using a bit of cauliflower and broccoli (two separate occasions), and they worked so well with the asparagus. My tip is to use a vegetable that doesn’t have a strong flavor, to keep it from overpowering the asparagus.
- If you don’t want to use soy milk, you can also try almond milk. If you’d like a richer soup, you can use vegan margarine instead of olive oil.
- These are excellent with vegan sandwiches (I loved it with some simple avocado toast), but it’s simply amazing with a nutrient-packed salad, too! Try it with this a hearty vegan quinoa salad, or as an appetizer.
Now all you have to do is simply combine all the ingredients and blend. Your vegan cream of asparagus soup will turn out delicious! Let me show you how below. If you have any questions or comments about the recipe, just send them my way in the comments section below.
- 2 lb. asparagus
- 3 Tbsp olive oil
- 1 medium yellow onion, chopped
- 3 large cloves garlic
- 5 cups vegetable broth (check the ingredients to make sure it’s marked vegan)
- ¾ cup soy milk
- Salt and pepper to taste
- Flat leaf parsley or basil (optional)
- Cut the asparagus into about ½-inch pieces. Set aside. Before you do this, make sure that you’ve already gotten rid of the woody ends. It’s simple: using your thumb and forefinger, take the end of the asparagus and bend—it should break easily and automatically, no effort needed whatsoever!
- In the saucepan, cook the onion in the olive oil for about 4 minutes, and then add the garlic. Cook these on medium heat for about two to three more minutes (the onions should be translucent).
- Once the onions and garlic are done, add in all the asparagus (and season them with some salt and pepper while you’re at it). Add the broth, cover your saucepan, and simmer for 15 minutes, or until the asparagus are tender. Note: Make sure that your saucepan is deep enough—that even if you cover it, the liquid will not spill.
- Before you start using the blender, add the milk. If you’re using an immersion blender, simply puree while it’s still in the saucepan. This should only take less than a minute. Blend until smooth.If you’re using a regular blender, you can blend the soup in batches. This might take a little more time—if the soup gets cold, you can always reheat it later on.
- Taste the soup while it’s still in the saucepan/blender. If you think that it needs some more salt and pepper, go ahead and add some more, and then blend for a few seconds.
- You can sprinkle some chopped flat leaf parsley or basil on top (you can use any type of herb you like, really--thyme or herbs similar to it are also good options. I just used these two because they’re my favorites). Serve while hot.
Author bio: Vivian has a huge passion for cooking. That’s why she created “CookingIsPassio.com” to share her great love with other people. She believes that fine food is not only the key to promoting family cohesion, but it also helps make every member become closer.