Ready in only 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is full of brilliant flavor.

Why I Love This Recipe

Spring is true across the corner and this creamy soup is the proper meal to transition into the brand new season. 

It’s refreshing, brilliant, and blended to creamy perfection with no added dairy.

Need to know the key to getting that creamy, smooth texture without heavy cream? Potatoes! Foods which might be higher in starch, like potatoes, act as a natural thickening agent when broken down.

Speaking of veggies, asparagus is seasonal in the course of the spring months, meaning you’re likely purchasing it across the time that it was harvested. In other words, it’s fresh, more flavorful, loaded with nutrients, and sometimes inexpensive than other veggies that aren’t in season. Winning throughout!

I like how easily this soup comes together too – a fast prep of the veggies, a fast sauté, a fast simmer, a fast mix, and voila you’ve got a delicious soup in about 35 minutes. 

When the temps are only slowly beginning to warm up and also you aren’t totally ready to provide up soup season, asparagus soup has your back.

Ingredients You’ll Need

Notes on Ingredients

asparagus: excellent source of fiber and several other vitamins and minerals like vitamin A, C, K, and folate. I all the time use fresh asparagus on this recipe since they lend the very best flavor, but frozen could also work. 

olive oil: used to sauté the onion and garlic.

onion: I prefer to use a yellow onion, but white also works. 

garlic: versatile fragrant that packs in the flavour. 

Yukon Gold potatoes: have a natural buttery flavor and contribute to the soup’s light, creamy consistency. Russet potatoes, with a bit less moisture and more starch than Yukon Gold, would also make an incredible potato alternative.

salt and pepper: essential for flavor.

vegetable broth: can substitute for mushroom broth or chicken broth. Chicken broth would now not make the recipe vegan and vegetarian though.

lemon juice and zest: provide a pop of acidity, making the soup refreshing and brilliant. 

dijon mustard: adds a tangy, sharp flavor with a little bit of spice and pairs well with the lemon juice.

fresh dill: has a tangy, fresh flavor.

Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission)

Dutch oven

Blender

The way to Make Vegan Asparagus Soup

 

1. Sauté the aromatics. Heat olive oil over medium heat then add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. 
2. Add veggies and season. Add asparagus, potatoes, salt and pepper. 
3. Simmer. Add broth and produce to a boil then reduce heat to simmer until potatoes are fork tender, about quarter-hour. 
4. Add remaining ingredients. Remove from heat and add lemon juice, lemon zest, dijon mustard, and dill.
5. Mix. Using an immersion blender or high-speed blender, mix until pureed and desired consistency is reached.
6. Serve. Serve hot with additional dill or parsley as a garnish and more salt or pepper, to taste. I also like to serve this soup alongside a bit of crusty bread or a grilled cheese sandwich. 

Expert Suggestions

1. For a thicker soup, you may reduce the quantity of broth used to three – 3 1/2 cups. 
2. If you happen to like your soup with a bit more texture, you may take a few of the asparagus out before mixing. After mixing, chop them up, add them back in and stir. 
3. Dill can easily by substituted for quite a few fresh herbs like basil, parsley or mint.

Storage and Preparation

Asparagus Soup leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days. To reheat on the stovetop, use a small saucepan and warmth over medium-low until reaches desired temperature.

To reheat within the microwave, use a microwave-safe bowl and reheat for 1-3 minutes, depending on the microwave. 

Leftovers may also be stored in an airtight container within the freezer for as much as 3 months. Let defrost within the refrigerator overnight before reheating.

Recipes That Pair Well

Air Fryer Garlic Bread

Grilled Cauliflower Hummus Sandwich

Blackened Scallops

Chicken Pesto Flatbread

For more asparagus inspiration, take a look at my other recipes below!

Charred Asparagus Salad with Egg

Asparagus Mushroom Galette 

Asparagus Leek Quiche

Easy Shrimp Pesto Pasta with Asparagus and Sun-Dried Tomato

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Description

Ready in only 35 minutes, this vegan asparagus soup is wealthy and creamy with none dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is full of brilliant flavor.

• 1 tablespoon olive oil
• 1 medium or 1/2 large onion, diced (1 1/3 cups)
• 2 cloves garlic, minced
• 2 lbs asparagus, ends trimmed, and cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into small cubes (about 2 cups)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• 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

1. In a big pot or dutch oven, heat oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
2. Add asparagus, potatoes, salt and pepper.
3. Add broth and produce to a boil.
4. Reduce heat to simmer until potatoes are fork tender, about quarter-hour.
5. Remove from heat and add lemon juice, lemon zest, dijon mustard, and dill.
6. Mix, using an immersion blender or transfer soup to a high speed blender, until pureed.
7. Serve hot with additional dill or parsley as a garnish and more salt or pepper, to taste.

Notes

1. For an additional thick soup, reduce broth to three to three 1/2 cups.
2. I used dill on this recipe but you possibly can substitute for quite a few fresh herbs like basil, parsley or mint.
3. If you happen to like your soup with a bit more texture, you may take a few of the asparagus out before mixing. After mixing, chop them up, add them back in and stir.
4. You may substitute Yukon Gold potatoes with Russet potatoes.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: vegan asparagus soup, vegan asparagus soup with potato