Name: Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 3 tbsp vegan butter (or olive oil), divided; 2 cups diced leeks (~2 leeks); 2-3 cloves garlic, minced (1 tbsp); 1 cup shelled peas (fresh or frozen); 2 cups asparagus, chopped into 1" pieces; 2 cups peeled and diced yellow or russet potatoes (~2 large potatoes); 1 1/2 tsp fine grain kosher salt; 1/2 tsp pepper; 2 tbsp freshly squeezed lemon juice; 2 cups vegetable broth; 1 cup nondairy milk (we used oat milk); 2 tbsp fresh chopped dill; 2 cups spinach; Nondairy cream or yogurt; Pea shoots or microgreens; Black pepper, to taste

Jump to Recipe· 3.9 from 45 reviews

If you're craving a fresh, vibrant dish that bursts with spring flavors, this Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe is exactly what you need. It's a beautifully creamy soup packed with wholesome ingredients like tender asparagus, sweet peas, and fragrant dill, perfectly balanced by leeks and a hint of lemon. This soup isn’t just a comforting meal, it’s an uplifting experience that brightens any day. Plus, it’s naturally vegan and incredibly easy to prepare, making it a favorite for both busy weeknights and leisurely weekend lunches.

Ingredients You'll Need

Inside a large black pot, there is a mix of diced white potatoes, bright green peas, chopped green asparagus, and green leafy spinach layered together; the potatoes and peas are scattered throughout with the asparagus pieces mostly on top and around the edges, sprinkled with black pepper and salt. In the next image, the same pot shows the vegetables now covered with a creamy light green broth, with fresh dill sprinkled on top, and the green leaves and peas floating through the soup. The pot sits on a soft green cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This recipe comes together with a handful of simple yet essential ingredients, each playing a crucial role in developing the soup’s rich flavor and satisfying texture. From the buttery softness of sautéed leeks to the fresh brightness of dill, every component enhances the soup’s delicious harmony.

Vegan butter (3 tbsp): Adds a silky richness and depth to the sautéed leeks and final blend.

Diced leeks (2 cups): Provide a sweet onion-like base that softens beautifully in the soup.
Minced garlic (1 tbsp): Infuses a gentle but aromatic kick that complements the veggies perfectly.
Shelled peas (1 cup): Bring a natural sweetness and vibrant color.

Chopped asparagus (2 cups): The star vegetable adds a tender bite with subtle grassy notes.
Peeled and diced potatoes (2 cups): Create creamy body and heartiness once cooked down.
Kosher salt (1 ½ tsp): Enhances all the natural flavors without overpowering them.

Pepper (½ tsp): Adds a gentle background warmth for balance.
Freshly squeezed lemon juice (2 tbsp): Brightens every spoonful with fresh acidity.
Vegetable broth (2 cups): Forms the nourishing liquid base carrying all the flavors.

Nondairy milk (1 cup): (oat milk recommended) Gives a creamy texture without dairy.
Fresh chopped dill (2 tbsp): Infuses a fragrant herbal note that truly elevates the soup.
Spinach (2 cups): Adds color, nutrients, and a leafy freshness towards the end of cooking.

Nondairy cream, pea shoots, black pepper (toppings): These finishing touches add elegance and extra flavor when serving.

How to Make Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe

Step 1: Prepare the Leeks

Slice your leeks in half and rinse thoroughly—leeks love to trap dirt between their layers. Soaking them briefly and giving a gentle squeeze ensures every bit is clean. Then, slice only the white and light green parts thinly; these soften best and carry the sweetest flavor, while the tougher dark greens can be saved for making vegetable stock if you like.

Step 2: Sauté the Aromatics

In a large pot, melt 2 tablespoons of vegan butter over medium heat. Add the sliced leeks and sauté for 5 to 7 minutes until they become tender and translucent. Stir in the minced garlic, letting it cook for another 2 to 3 minutes to release its lovely aroma without burning. This step builds a fragrant base that sets the tone for the entire soup.

Step 3: Combine Vegetables and Seasonings

Now it’s time to add the peas, asparagus, potatoes, kosher salt, and pepper. Mix everything together and cook for a few minutes to marry the flavors. Then pour in the vegetable broth, nondairy milk, and freshly squeezed lemon juice. Bring the mixture to a boil, then lower the heat and let it simmer gently for 20 minutes, allowing the potatoes to soften and all the vegetables to meld beautifully.

Step 4: Add Greens and Herbs

After simmering, stir in the fresh spinach and chopped dill. These ingredients add layers of fresh flavor and vibrant color. Continue cooking on low heat for 5 to 10 minutes until the spinach has wilted delicately, enriching the soup with its mild earthiness and the dill imparts its unmistakable, bright herbal character.

Step 5: Blend Until Smooth and Creamy

Carefully transfer the soup in batches to a blender, adding the remaining tablespoon of vegan butter to boost creaminess. Blend on high until perfectly smooth. If you prefer, you can use an immersion blender right in the pot for minimal cleanup. Taste the soup and adjust seasoning if needed—this step ensures your Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe is perfectly balanced and silky.

Step 6: Garnish and Serve

Serve your soup warm, topped with a swirl of nondairy cream or yogurt, some fresh pea shoots or microgreens, and a sprinkle of black pepper for a bit of spice and texture. These garnishes add fresh bursts and an elegant finish that makes the soup feel extra special.

How to Serve Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe

The first image shows a top view of a clear blender jar filled with a chunky mixture of vegetables and broth. The mixture has small green peas, green beans, and white pieces that look like chopped potatoes or similar vegetables, sitting in a light green broth. The ingredients are layered and uneven in color and texture, giving a fresh, natural look. In the second image, the blender jar is filled with a smooth, thick, bright green sauce or soup, with some small bubbles and a creamy texture visible on the surface. Both images show the blender on a white marbled surface. The photo looks clean and bright, captured with natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding nondairy cream or yogurt creates a beautiful visual swirl and creamy mouthfeel that makes every spoonful luscious. Pea shoots or microgreens bring a delicate crunch and fresh garden flavor, while a dash of black pepper sharpens the profile for more depth.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or a simple green salad. For a heartier meal, try serving it alongside roasted potatoes or a vegan grain bowl. The soup’s fresh, herbal notes complement many sides without overwhelming the palate.

Creative Ways to Present

For gatherings, serve this Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe in beautiful small bowls or shot glasses as an elegant appetizer. You can also drizzle herb oil or sprinkle toasted nuts or seeds for added texture and visual appeal, transforming it into a stunning starter.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the refrigerator for up to three days. The flavors often deepen after a day, making it even more delicious when reheated.

Freezing

You can freeze Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe in freezer-safe containers for up to two months. Leave some headroom for expansion, and be sure to thaw it overnight in the fridge before reheating to preserve the best texture.

Reheating

Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much during storage, adding a splash of vegetable broth or nondairy milk will bring back its creamy consistency.

FAQs

Can I use frozen asparagus and peas for this soup?

Absolutely! Frozen asparagus and peas work great and save time. Just be sure to thaw them slightly so they blend smoothly and cook evenly during simmering.

What kind of nondairy milk works best?

Oat milk is a favorite choice because of its natural creaminess and mild flavor, but almond, cashew, or soy milk also work well depending on your taste preferences and dietary needs.

Is it necessary to peel the potatoes?

Peeling the potatoes helps achieve a silky, smooth texture in the final soup, but if you prefer extra fiber and texture, leaving the skins on is perfectly fine—just give them a good scrub.

Can I make this soup thicker or thinner?

For a thicker soup, reduce the amount of broth or use more potatoes. To thin it out, simply add extra vegetable broth or nondairy milk until you reach your desired consistency.

Can I substitute fresh dill with dried?

Fresh dill really shines in this recipe, bringing brightness and a delicate flavor. If using dried dill, reduce the quantity to about one teaspoon since dried herbs are more concentrated, but fresh is preferred when possible.

Final Thoughts

This Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe is truly a celebration of fresh, springtime flavors that feel both comforting and refreshing. It’s a simple, nourishing meal that you can enjoy as a light lunch or a lovely starter to a bigger dinner. I hope you love making and sharing it as much as I do because it’s one of those dishes that feels like a warm hug in a bowl. Don’t hesitate to try it soon and let this delicious soup brighten your mealtime!

Vegan Asparagus Soup with Leeks, Peas, and Dill Recipe

Ingredients You'll Need