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.
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😋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
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.
🔪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.
Before it is blended with an immersion blender (affiliate link)
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.
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.
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.
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.
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.
Yes, replace the fresh asparagus with the same amount of frozen asparagus. Cook as per recipe instructions.
Another fabulous way to use asparagus is making pickled asparagus a recipe by Food and Wine.
Looking for more soups? 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
Easy vegan butternut squash soup with coconut milk - 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.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.
Creamy Vegan Asparagus Soup With Potato (Gluten Free)
- 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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