(4 votes, average: 4.00 out of 5)
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Luxuriously creamy, this recipe for vegan asparagus soup only takes 35 minutes to make! It combines Yukon gold potatoes, asparagus, and fresh herbs with a splash of fresh lemon juice. It’s pure plant-based comfort in a bowl.
Ingredients
Scale
- 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
Instructions
- In a large 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.
- Add asparagus, potatoes, salt and pepper.
- Add broth and bring to a boil.
- Reduce heat to simmer until potatoes are fork tender, about 15 minutes.
- Remove from heat and add lemon juice, lemon zest, dijon mustard, and dill.
- Blend, using an immersion blender or transfer soup to a high speed blender, until pureed.
- Serve hot with additional dill or parsley as a garnish and more salt or pepper, to taste.
Notes
- For an extra thick soup, reduce broth to 3 to 3 1/2 cups.
- I used dill in this recipe but you could substitute for a number of fresh herbs like basil, parsley or mint.
- If you like your soup with a bit more texture, you can take some of the asparagus out before blending. After blending, chop them up, add them back in and stir.
- You can substitute Yukon Gold potatoes with Russet potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
