Dairy Free Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

Sweet leeks and fennel form a gentle base for this soup, softened low and slow until they melt into the broth, with fresh ginger stirred in for a bright, warming edge. Tender asparagus simmers right in the pot until it's easy to crush against the side, then the whole batch gets blended until silky and pushed through a strainer for that spoon-coating smoothness. A final warm-through brings the soup to a steaming, just-simmering finish before it's ladled into bowls and finished with a scatter of fresh parsley. It's a vibrant, spring-forward soup with a clean vegetable flavor that really shines through, and it's a great pick for a dairy free table. Serve it as a starter or a light main — either way, that pale green color and velvety texture make it feel like a special-occasion bowl even on a weeknight.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 medium leeks (white and light-green parts only), halved lengthwise and thinly sliced
1 small fennel bulb, cored and thinly sliced
2 tbsp all-purpose flour
4 cups low-sodium chicken broth
1½ lb fresh asparagus, tough ends snapped off, cut into 1-inch pieces
1 tsp fresh ginger, finely grated
½ tsp salt, plus more to taste
⅓ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the leeks and fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2
Add the ginger and cook, stirring, until fragrant, about 1 minute.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!