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A bowl of Vegan Asparagus Soup on a plate, with a spoon, ready to serve.

Vegan Asparagus Soup

Print Recipe
Enjoy spring produce with this vegan asparagus soup, featuring fresh peas, leeks, and shallots. This veggie forward soup is ready in 30 minutes.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 100
Author Elizabeth

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

Calories: 100kcal | Carbohydrates: 18g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 508mg | Potassium: 460mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1824IU | Vitamin C: 23mg | Calcium: 169mg | Iron: 4mg