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Home » Soups

Creamy Vegan Asparagus Soup With Potato (Gluten Free) 

Published: Nov 14, 2019 · Modified: Jul 19, 2022· By: Janelle Hama

Jump to Recipe

A creamy vegan asparagus soup with potatoes made with fresh vegetables and caramelized onions blended with coconut milk. This vegan soup is also naturally gluten-free.

two white bowls of green asparagus soup topped with chopped asparagus and toasted pine nuts
creamy vegan asparagus soup with potato

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Jump to:
  • 😋Why You’ll Love This Recipe
  • ✔️Ingredients You’ll Need
  • 🔪How To Make Vegan Asparagus Soup
  • ⭐Pro Tips
  • 🥣Variations
  •  ❓FAQ
  • 🥄Serving suggestions
  • 🥘Related recipes
  • 📖 Recipe
  • 💬 Community

😋Why You’ll Love This Recipe

  • Easy to cook using easy ingredients
  • Can be made ahead and reheated as needed
  • This vegan asparagus soup with potato can be enjoyed as a starter, main or as a side.
  • Dietary friendly - suitable for vegans, dairy free, gluten free, soy free and corn free

✔️Ingredients You’ll Need

asparagus, olive oil, coconut cream, potato, crushed garlic, white onion and vegetable stock laid out on a white bench top

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

Asparagus spears should be firm to touch with no wrinkles. 

Trim off the tough ends and cut the spears into quarters.

Potatoes - select either yukon gold, or an all rounder type of potato, which should be peeled and chopped. 

The starch from the potatoes will help with thickening. 

Onion with white or brown onion will work well and should be diced.

Garlic is best used in its fresh form and should be crushed, however, garlic flakes or powder can work too.

Coconut milk (affiliate link) contributes to the smooth texture and is a very subtle flavor in this creamy vegan asparagus soup. 

Alternatively, coconut cream can be used also. Though this may be a little stronger in flavor.

Vegetable stock I like using the Massel brand (affiliate link) as it’s a good plant-based and gluten-free stock

Paprika (affiliate link) adds a lovely mild spiciness. Alternatively, a good crack of black pepper will do too..

Pine nuts (affiliate link) are optional, these are used as garnishing and add a lovely nutty/buttery flavor. These should be dry toasted in a non-stick pan.

Olive oil (affiliate link) can be swapped out with avocado oil if you prefer, or leave it out completely and use vegetable stock to sweat onions rather than caramelize.

one white bowl of green soup topped with chopped asparagus and toasted pine nuts

🔪How To Make Vegan Asparagus Soup

Step 1 Over med-high heat, in a pot, add oil and onion together whilst cold and lightly caramelize onion.

Step 2 Add asparagus and stir through the onion, coating every bit of asparagus until they have slightly softened. Add potato, garlic, and vegetable stock, and stir.

Step 3 Cover pot and bring to a boil, turn heat to low and allow to simmer for about 12 minutes.

Step 4 Add coconut milk, cover the pot and allow to cook for another 3 minutes. 

Step 5 Take the asparagus soup off the heat and allow to cool for 5 min. Optionally - Meanwhile, dry pan toast pine nuts until golden.

Step 6 Using an immersion blender, blend until creamy. Garnish with pine nuts and serve warm.

inside the pot looking at yellowish  soup with chopped asparagus and potatoes

Before it is blended with an immersion blender (affiliate link)

⭐Pro Tips

Caramelising onion until just golden adds a mild sweetness. It’s important to note that the darker the onions are caramelized the darker this asparagus soup will be.

An immersion blender is the easiest way to blend and puree, however, if you have a regular blender, it will be silky smooth. Either way, both options are good. 

Soup toppings can be fun. Add some fresh veggies, sprouts, nuts, seeds, roasted legumes such as roasted chickpeas and so much more.

🥣Variations

Coconut milk can be substituted with your preferred dairy-free milk. If swapping this out, do a taste test and adjust flavoring/thickness as needed. 

As some dairy-free milks are very watery, you may need to add a little bit more potato to thicken it a little.

If you’d like a cheesy flavor, adding a couple of spoonfuls nutritional yeast (affiliate link) will do the trick. 

Lemon can be added when served. Simply squeeze fresh lemon juice into the individual portions.

two white bowls of light green soup topped with pine nuts, a drizzle of white coconut milk and chopped 
asparagus

 ❓FAQ

How long will vegan asparagus soup last in the fridge?

Ensure the soup has fully cooled down to room temperature before transferring to an air-tight container and placing in the fridge for up to 4-5 days. Reheat portions as needed.

Can I make this soup without oil?

Yes, simply omit the oil altogether and replace with a couple of tablespoons of vegetable stock to sweat the onions. Oil free cooking is best achieved with non-stick cookware and continuous rapid stirring to avoid the food sticking and burning.

Can I make this vegan asparagus soup without potato?

Yes, replace the potato with any of the following suggestions - cauliflower, taro, rice, buckwheat, quinoa or oats. These can all be added uncooked. Cooked white beans can also be used in place of potatoes. You may need to adjust the amount of vegetable stock to suit.

Can I use frozen asparagus?

Yes, replace the fresh asparagus with the same amount of frozen asparagus. Cook as per recipe instructions.

🥄Serving suggestions

Freshly made dinner rolls or damper can be served with this vegan asparagus soup with coconut milk. Or enjoy it with a side of orange and fennel salad.

🥘Related recipes

  • Enjoy an oil-free healthy low fat potato soup.
  • Here's the silkiest Easy Vegan Broccoli Soup
  • The best spicy cauliflower soup - so so creamy
  • Pumpkin soup without cream - oh so good!
  • My go-to soup, Lebanese Lentil Soup (Shorbet Adas) - I can't get enough of this soup
  • On the topic of broths, Sula dives into making vegetable broth from vegetable scraps.
  • Easy Lentils and Pasta Soup (Rishta)
  • Vegan Pumpkin and Carrot Soup With Ginger
  • Vegan Sweet Potato and Pumpkin Soup Without Oil
  • Low Fat Potato Soup With Carrots

Did you enjoy making this vegan recipe? I would love to hear from you, leave me a comment below and give me a ⭐⭐⭐⭐⭐ rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.

📖 Recipe

one white bowl of asparagus soup

Creamy Vegan Asparagus Soup With Potato (Gluten Free) 

A creamy vegan asparagus soup with potatoes made using fresh vegetables and caramelised onions blended with coconut milk. This vegan soup is also naturally gluten free.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, side, Soup
Cuisine: Australian, French
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Janelle Hama

Ingredients

  • 650 grams Asparagus spears trimmed and quartered
  • 2 medium Potatoes diced
  • 1 medium Onion brown or white, diced
  • 2 cloves Garlic, crushed crushed
  • ¾ cup Coconut milk
  • 4 cups Vegetable stock
  • 2 tablespoon Olive oil
  • ½ teaspoon Paprika
  • ⅓ cup Pine nuts optional
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Over med heat, in a pot add oil and onion together whilst cold and lightly caramelise onion.
    1 medium Onion, 2 tablespoon Olive oil
  • Add asparagus and stir through the onion, coating every bit of asparagus until they have slightly softened. Add potato, garlic, vegetable stock, paprika and stir.
    650 grams Asparagus spears, 2 medium Potatoes, 4 cups Vegetable stock, ½ teaspoon Paprika, 2 cloves Garlic, crushed
  • Cover pot and bring to the boil, turn heat to low and allow to simmer for about 12 minutes.
  • Add coconut milk, cover the pot and allow to simmer for another 3 minutes.
    ¾ cup Coconut milk
  • Take asparagus soup off heat and allow to cool for 5 min. Optionally - Meanwhile, dry pan toast pine nuts until golden.
  • Using an immersion blender, blend asparagus soup with coconut milk until creamy. Garnish with pine nuts and serve warm.
    ⅓ cup Pine nuts

Video

Notes

If you do not have an immersion blender, a regular blender can be used, however, stand the pot of soup for 10 minutes before blending and leave the lid ajar to avoid any pressure build up.
You can swap out the coconut milk for your preferred dairy free milk.
Lemon can be added when served. Simply squeeze freshly lemon juice to the individual portions. I have found some people welcome the addition of lemon and some prefer without. 
Enjoy this vegan asparagus soup with
Freshly made dinner rolls or damper (basic bread) Or enjoy it with a side of orange and fennel salad.

Equipment

immersion blender

Nutrition

Calories: 223kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1013mg | Potassium: 542mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1872IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 6mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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Reader Interactions

Comments

  1. Carla

    July 22, 2022 at 6:06 am

    5 stars
    The perfect recipe for using up late season asparagus which can be a little woody but still so much flavour!

    Reply
  2. Liz

    July 22, 2022 at 3:27 am

    5 stars
    SO yummy!! I bought too much asparagus and my hubby was tired of me roasting it! Your soup hit the spot on a rainy evening!!!

    Reply
  3. Mary

    July 20, 2022 at 2:51 pm

    5 stars
    Delicious. It was 104 here today so I let the soup cool down before we ate it. It was a perfect light supper for a sweltering summer day.

    Reply
  4. Norma

    July 14, 2022 at 4:15 am

    5 stars
    Oh, this is the perfect soup for my mom! She loves asparagus and this the thumbs up

    Reply
  5. Bernadette

    June 11, 2022 at 6:27 am

    5 stars
    Amazing! I had all the ingredients needed to make this soup so I gave it a try for lunch yesterday. Both my husband and I loved it!

    Reply
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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

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