I'm excited to share this incredibly delicious creamy vegan asparagus soup recipe with you. It's a light and savory spring soup that's both dairy-free and gluten-free.

two white bowls of green asparagus soup topped with chopped asparagus and toasted pine nuts — Vegan asparagus soup with potato is so simple its ridiculous how nice it is

When it comes to asparagus, I absolutely adore its distinct flavor.

Pairing this simple vegetable with my passion for creating easy plant-based soups led to the creation of this luscious vegan asparagus soup.

What makes this recipe fantastic is that it's simple to prepare in just one pot. Similar to my dairy-free broccoli soup, it's perfect for batch cooking and can be relished as a delightful main dish, appetizer, or starter.

Key Ingredients

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

The complete list of ingredients with measurements, can be found in the full recipe card below.

The spotlight of this soup is fresh asparagus spears. I always ensure to choose spears that are firm to the touch and devoid of wrinkles. After giving them a good wash, I trim off the tough ends and cut the spears into quarters. Frozen asparagus can be used too.

For the creamy component of this recipe I use a combination of potatoes, such as Yukon Gold or All-Rounder, and creamy coconut milk (or any dairy free milk) to achieve a smooth texture. The starch from the potatoes helps thicken the soup, while the coconut milk lends a subtle, delightful flavor without cream. This combination is what I also like to use for my easy butternut squash soup.

To bring all the flavors together, I usually opt for Massel brand vegetable stock, as it's both plant-based and gluten-free. However, any type of vegetable broth can be used, with the salt and pepper adjusted to taste. On the topic of broths, dive into making vegetable broth from vegetable scraps.

Variations

For a delightful cheesy flavor, a couple of spoonfuls of nutritional yeast can be added. I also don't mind a squeeze fresh lemon juice into individual portions before serving for a little zest.

Oil-Free Option

If you prefer an oil-free version, you can water sauté the onions instead of caramelizing them in oil. Do note that the level of caramelization of the onions will affect the color of the soup.

You might also enjoy an oil-free simple carrot potato soup.

inside the pot looking at yellowish soup with chopped asparagus and potatoes — Before it is blended with an immersion blender.

Janelle's Tips

Using an immersion blender is the simplest way to achieve a smooth puree, but a regular blender works just as well.

Toppings such as fresh veggies, sprouts, nuts, seeds, or roasted legumes can add a fun twist to this green soup. In the photos I used dry toasted pine nuts.

Other fabulous way to use asparagus is making pickled asparagus or potato asparagus salad.

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

Storage

This soup is perfect for meal prepping. Simply let it cool down to room temperature, transfer it to an airtight container, and store it in the fridge for up to a week, this is similar to storing my vegan cauliflower soup.

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

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Asparagus Soup

An incredibly delicious creamy vegan asparagus soup recipe. It's a light and savory spring soup that's both dairy-free and gluten-free.

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Course: Appetizer, Side Dish, Soup

Cuisine: Australian, French

Diet: Gluten Free, Vegan

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 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 garnish

Metric - US Customary

Instructions

Over medium heat, in a pot add oil and onion together whilst cold and lightly caramelize onion. See ingredients section above for oil-free version.
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. Cover pot and bring to a soft boil, then turn the 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. Take the 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 the soup until creamy. Garnish with pine nuts and serve warm.