Vegan Cream of Asparagus Soup
This vegan cream of asparagus soup is bright, creamy, and packed with fresh flavors.
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Servings:
Equipment
- immersion blender or traditional blender
Ingredients
- 2 pounds asparagus
- 1 ½ tablespoons olive oil
- 1 large onion chopped
- 1 clove garlic minced
- 1 large potato finely diced
- 32 ounces vegetable broth
- ¼ cup fresh dill chopped, plus more for garnish
- 1 teaspoon dried basil
- Pinch nutmeg
- ¾ cup nondairy milk plain, unsweetened
- Salt and freshly ground pepper to taste
Instructions
- Prep the Asparagus: Trim 1 inch off the tough bottoms of the asparagus stalks and discard. Peel any tough skin, then cut the stalks into 1-inch pieces. Set aside the tips for garnish.
- Sauté the Aromatics: Heat olive oil in a large soup pot over medium heat. Add chopped onion and minced garlic, cooking until golden and fragrant.
- Simmer the Soup: Add the asparagus pieces, diced potato, vegetable broth, dill, basil, and a pinch of nutmeg. Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes, or until the asparagus and potatoes are tender.
- Blend: Use an immersion blender to puree the soup directly in the pot. Alternatively, transfer the solids to a blender in batches, puree until smooth, and return to the pot.
- Adjust Consistency: Stir in ½ to 1 cup of nondairy milk until the soup reaches your desired thickness. Season with salt and pepper to taste.
- Prepare the Garnish: Steam the reserved asparagus tips until tender-crisp.
- Serve: Ladle the soup into bowls, top with steamed asparagus tips, and garnish with fresh dill. Enjoy hot, or let it cool for a chilled variation!
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