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Ready in just 35 minutes, this vegan asparagus soup is rich and creamy without any dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is packed with bright flavor.
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
