Enjoy spring produce with this vegan asparagus soup, featuring fresh peas, leeks, and shallots. This veggie forward soup is ready in 30 minutes.
Just because the weather is getting warmer doesn't mean you have to give up soup. Spring produce like asparagus and English peas make a delicious and nutrient-dense soup.
These veggies cook quickly, so the soup requires minimal cooking time. Great for a busy weeknight when you just want to get some veggies in.
Jump to:
Why I love this Vegan Asparagus Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Simple ingredients - there are only a few basic ingredients in this soup. Nothing weird or hard to find!
- Creamy and flavorful - with fresh asparagus, peas, and leeks, this soup is loaded with flavor!
- Spring favorite - featuring spring produce, this green soup feels like a burst of warmer weather
Ingredient Notes & Substitutions
- Leeks: leeks have a sweet, mild flavor, and are a great vegetable to add a depth of flavor to soup
- Shallots: shallots have a slightly sweeter flavor than onion, so I chose to use them here. But a small onion would also work well.
- Garlic
- Salt & Pepper
- Asparagus: spring is a great time to grab some fresh asparagus! Look for a bunch with tops that are intact
- Fresh Peas: fresh peas are most commonly available in the spring, but you can typically find them year round. Be sure to buy shelled english peas, not snow peas
- Vegetable Broth: a good quality vegetable broth or stock is key in a soup. Look for a brand with no added sugar or preservatives
- Non-Dairy Milk: for an extra creamy soup, replace the non-dairy milk with cashew cream
How to make Vegan Asparagus Soup
Step 1. In a large pot, heat the leeks, shallots, garlic, salt, and pepper over medium heat. Cook 5 minutes. Use a splash of vegetable broth to prevent sticking.
Step 2. Add the asparagus, peas, vegetable broth, and non-dairy milk. Bring to a boil and let cook for 5 minutes, until the asparagus is tender.
Step 3. Transfer to a blender and blend until smooth. You may need to do this in two batches.
Step 4. Serve immediately with a garnish of fresh peas or chopped parsley.
FAQ & Expert Tips
A good blender or immersion blender is ideal for this recipe. You can also use a food processor to puree the soup.
I call for non-dairy milk in this recipe but if you want an even richer soup, feel free to use a store-bought cream, coconut cream, or homemade cashew cream instead
Recipe Prayer
Thank you God for this spring recipe. Thank you for seasonal produce that nourishes our bodies. Amen.
Related Recipes
Tried this recipe?
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Asparagus Soup
Equipment
Ingredients
- 2 Large Leeks sliced
- 2 Small Shallots sliced
- 6 Cloves Garlic minced
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Pounds Asparagus (2 bunches) woody stems removed, and sliced into 1" pieces
- 1 Cup Fresh Peas
- 4 Cups Vegetable Broth
- 2 Cups Non-Dairy Milk or water
Instructions
- In a large pot, heat the leeks, shallots, garlic, salt, and pepper over medium heat. Cook 5 minutes. Use a splash of vegetable broth to prevent sticking.
- Add the asparagus, peas, vegetable broth, and non-dairy milk. Bring to a boil and let cook for 5 minutes, until the asparagus is tender.
- Transfer to a blender and blend until smooth. You may need to do this in two batches.
- Serve immediately with a garnish of fresh peas or chopped parsley.
Nutrition
Nutrition information is an estimate.
Comments
No Comments