5 from 11 votes
A Bowl of Vegan Cream of Asparagus Soup with a Red Pot and Lemon Wedges in the Background
Vegan Cream of Asparagus Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don't even need to soak the nuts! This soup can be on the table in 40 minutes flat.

Course: Soup
Cuisine: American
Keyword: asparagus recipes, creamy vegan soup
Servings: 4
Calories: 281 kcal
Author: Alissa Saenz
Ingredients
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 pounds fresh asparagus spears, trimmed and cut into 1-2 inch pieces (cut all but about 8 spears)
  • 1 cup diced russet potato (about 1/2 pound or 1/2 of a medium potato)
  • 1/2 cup raw cashews
  • 4-6 cups vegetable broth
  • 1 1/2 tablespoons lemon juice
  • Salt and pepper to taste
  • Coconut milk or another non-dairy milk, for garnish (optional)
  • Fresh chives, for serving
Instructions
  1. Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.

  2. Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.

  3. Stir in 4 cups of broth, potato, and cashews. 

  4. Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.

  5. Transfer the mixture to a food processor bowl in batches and blend until smooth. 

  6. Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.

  7. Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.

  8. Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.

Nutrition Facts
Vegan Cream of Asparagus Soup
Amount Per Serving
Calories 281 Calories from Fat 130
% Daily Value*
Fat 14.4g22%
Saturated Fat 2.8g14%
Sodium 777mg32%
Potassium 1056mg30%
Carbohydrates 28.7g10%
Fiber 7.2g29%
Sugar 7.6g8%
Protein 14.1g28%
Calcium 70mg7%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.