This creamy asparagus soup got my “nothing green” husband to eat vegetables. Most of the time the texture of vegetables gets to him (just like most kids). But puree it into a soup and he’s ok with it. Just a little sautéed onion and celery with some herbs and veggie broth and you have a super easy vegan soup.
Here on my blog, there are more gluten-free, dairy-free and vegan soups to warm you up and even one to cool you down.
One pot is all that you will need to cook the soup and if you have an immersion blender, clean-up will be a breeze. If you don’t have an immersion blender a regular blender or food processor will work too.
Asparagus Soup Ingredients
This creamy asparagus soup uses traditional soup aromatics like celery, onion, thyme and bay leaf for that savory herbaceous flavor.
Broth – This soup can be made vegan with a veggie broth and coconut cream. Imagine Foods makes the best vegetarian “No Chicken” broth that is great in soup. It is the only vegetarian broth I use. If you are not vegetarian or vegan and you want to amp up the nutrients, bone broth can be used instead.
Salt – I have not given an exact amount of salt because all broths are not created equal. The salt level varies greatly so just let your taste buds tell you how much is the right amount. Start with a few pinches, taste and add a little more at a time if needed.
Cream – I love the the richness that a little butter or sour cream can add to a soup but coconut or cashew cream make for a great vegan option. Stir it in at the end or swirl it into a bowl when serving. My favorite vegan option is Kite Hill Sour Cream Alternative.