Creamy Vegan Asparagus Soup

Fresh asparagus, onion and garlic is simmered in broth and combined with coconut milk to create this Creamy Vegan Asparagus Soup. This recipe uses only a few fresh ingredients to create a decadent and healthy soup that served with a fresh baguette, makes a warm and cozy meal.

Oh Snap!

To snap or to trim? The bottom portion of an asparagus stalk is typically white and/or purple. It’s tough and fibrous and it isn’t meant to be eaten. While all cooks agree on this, the method to remove this portion of the asparagus spear is up for debate.

The Snap Method – If you gently bend the asparagus spear towards the bottom of the stalk, it will naturally break at a point that some believe is the end of the inedible portion. This is my method of choice because those asparagus spears can be saved in the freezer along with pretty much any other veggie scraps you collect from cooking. Once the bag is full, I make an incredible homemade veggie both in the instant pot.

The Trim Method – Some cooks feel that the snap method breaks the spear at the wrong point wasting edible parts of asparagus so they prefer to trim the bottom portion using a knife. To use this method, simply line up your spears and trim them right where the white and/or purple sections turns green.

A Cheesy Garnish

I top this Vegan Creamy Asparagus Soup with fresh black pepper and a sprinkle of fresh parmesan cheese. The consistency of the parm and the nutty, salty taste pairs well with the asparagus. To keep this recipe vegan, I’ve substituted the parmesan for a sprinkle of nutritional yeast, to taste. Sprinkle it on top or mix it into your soup for a nutty and savory flavor that some vegans describe as “cheesy”.

What’s in Creamy Vegan Asparagus Soup?

• 2 tablespoons olive oil
• 1 medium onion
• 2 – 2 1/2 cups asparagus spears, cut into 1 inch slices. Discard the tough and fibrous bottom portion of the asparagus stalk. If you gently bend the asparagus spear towards the bottom of the stalk, it will naturally break around this point.
• 2 cloves fresh garlic, chopped. If you don’t have fresh garlic, you can use 1/2 teaspoon garlic powder instead.
• 2 cups vegetable broth
• 1 can full fat unsweetened coconut milk
• Salt, to taste. The amount will depend on the broth used.
• Freshly ground black pepper
• For an optional topping, sprinkle fresh Parmesan cheese (if you’re not making this recipe vegan) or nutritional yeast on top of each bowl before serving.

How to make Creamy Vegan Asparagus Soup

• Heat the oil in a large soup pan or dutch oven.
• Add the onions and sauté on medium heat for 5 minutes.
• Add the chopped asparagus spears and the garlic and sauté for another minute.
• Add the vegetable broth and bring it to a boil. Reduce heat, cover and simmer for 20 minutes.
• Add the can of the coconut milk and simmer on low for 5 minutes.
• Blend the soup using a blender or immersion blender.
• Add salt to taste.
• Garnish with freshly ground black pepper, to taste, and nutritional yeast, to taste, or one tablespoon of Parmesan cheese (if you’re not making this recipe vegan).
• To thicken the soup and for a little extra protein, add 1-2 tablespoons chickpea flour. I use Bob’s Redmill Garbanzo Bean Flour (optional).

Looking for more soup recipes? 2 Sisters has you covered…

• Cheesy Instant Pot Minestrone Soup
• Summer Corn and Basil Chowder
• Cheesy Ranch Potato Soup
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Vegan Creamy Asparagus Soup

Fresh asparagus, onion and garlic is simmered in broth and combined with coconut milk to create this Creamy Vegan Asparagus Soup.

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Course Appetizer, dinner, Soup

Cuisine American

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 – 2 ½ cups asparagus spears, cut into 1 inch slices. Discard the tough and fibrous bottom portion of the asparagus stalk. If you gently bend the asparagus spear towards the bottom of the stalk, it will naturally break around this point.
• 2 cloves fresh garlic chopped
• 2 cups vegetable broth
• 13.5 ounce can full fat unsweetened coconut milk
• salt To taste. The amount will depend on the broth used.
• Freshly ground black pepper
• A sprinkle of Fresh Parmesan cheese or nutritional yeast, to taste. This is an optional topping. Nutritional yeast is a great substitution for Parmesan cheese if you're making this recipe vegan.

Instructions

 

• Heat the oil in a large soup pan or dutch oven.
• Add the onions and sauté on medium heat for 5 minutes.
• Add the chopped asparagus spears and the garlic and sauté for another minute.
• Add the vegetable broth and bring it to a boil. Reduce heat, cover and simmer for 20 minutes or until the asparagus is tender.
• Add the can of the coconut milk and simmer on low for 5 minutes.
• Blend the soup using a blender or immersion blender. Add salt, to taste.
• Garnish with freshly ground black pepper and a sprinkle of nutritional yeast or if you're not making this recipe vegan, try a sprinkle of Parmesan cheese.

Notes

To thicken the soup and for a little extra protein, add 1-2 tablespoons of chickpea flour. I use Bob’s Redmill Garbanzo Bean Flour.

 

Keyword asparagus soup, coconut milk asparagus soup, cream of asparagus soup coconut milk, creamy asparagus soup, creamy vegan asparagus soup, dairy free asparagus soup, vegan asparagus soup

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