Description
This creamy vegan asparagus soup is a wholesome and delicious way to enjoy the fresh flavors of spring asparagus. With its smooth texture enhanced by coconut milk and a hint of lemon juice, this soup is both comforting and nutritious, perfect as a light lunch or starter.
Ingredients
Scale
Main Ingredients
- 1 pound (about 450 grams) fresh asparagus, trimmed and cut into 1-inch pieces
- 4 cups (about 1 liter) vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup (about 240 ml) coconut milk
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon olive oil (for sautéing and drizzling)
- Salt and pepper to taste
Instructions
- Prepare the asparagus: Rinse the asparagus stalks under cold water, trim off the tough ends, and cut into 1-inch pieces to ensure even cooking.
- Sauté aromatics: Heat olive oil in a pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Then add minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Cook asparagus: Add the chopped asparagus and vegetable broth to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Cook for 10-15 minutes or until the asparagus is tender.
- Blend soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender. Blend until the soup is smooth and creamy.
- Finish and season: Stir in the coconut milk and freshly squeezed lemon juice. Season with salt and pepper to taste. Warm the soup gently over low heat before serving, then optionally drizzle with a little olive oil.
Notes
- Use fresh, crisp asparagus for the best flavor and texture.
- If you don’t have coconut milk, you can substitute with another plant-based milk but it may alter the flavor slightly.
- For a thinner soup, add extra vegetable broth before blending.
- This soup can be served warm or chilled for a refreshing alternative.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
