Description
This creamy Vegan Asparagus Soup is a vibrant and comforting dish made with fresh asparagus, peas, leeks, and potatoes, blended to a smooth, velvety texture. Perfect for a cozy meal, this soup uses plant-based ingredients and nondairy milk to achieve a rich flavor without dairy, garnished with fresh dill and pea shoots for an extra pop of freshness.
Ingredients
Soup Base
- 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
For Topping
- Nondairy cream or yogurt
- Pea shoots or microgreens
- Black pepper, to taste
Instructions
- Prepare the leeks: Slice the leeks in half and wash thoroughly to remove any dirt by soaking in cool water if necessary. Pat dry and thinly slice, using only the white and light green parts, discarding the tough green leaves.
- Sauté leeks and garlic: Heat 2 tbsp of vegan butter in a large pot over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 2-3 minutes while stirring.
- Add vegetables and seasonings: Stir in the peas, chopped asparagus, diced potatoes, salt, and pepper. Cook for 2-3 minutes, then pour in the vegetable broth, nondairy milk, and lemon juice. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes.
- Add greens and fresh herbs: Stir in the spinach and fresh chopped dill. Continue cooking on low heat for 5-10 minutes until the spinach is wilted and tender.
- Blend the soup: Carefully transfer the soup in batches to a heat-safe blender. Add the remaining 1 tbsp of vegan butter and blend on high until smooth and creamy. Alternatively, use an immersion blender directly in the pot for a quicker method. Taste and adjust seasoning with salt and pepper as desired.
- Serve and garnish: Ladle the soup into bowls and garnish with a dollop of nondairy cream or yogurt, fresh pea shoots or microgreens, and a sprinkle of black pepper. Serve warm.
Notes
- To keep the soup extra smooth, strain after blending if desired.
- For a thicker soup, reduce the amount of nondairy milk or broth slightly.
- Any firm potato variety can be used; yellow or russet potatoes work best for creaminess.
- Frozen peas can be used when fresh are not available; no need to thaw before adding.
- If you prefer a tangier flavor, increase the lemon juice to 3 tbsp.
- Make sure to discard the tough dark green parts of the leeks as they become stringy and bitter when cooked.
