Vegan Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

Sweet leeks and fennel simmer down into something silky before fresh asparagus joins the pot, brightened with a little grated ginger and simmered until every piece is fork-tender. Once it's blended and pushed through a strainer, you get that impossibly smooth, spoon-coating texture that makes this soup feel like something from a restaurant kitchen rather than a weeknight pot. The asparagus really carries the show here — vibrant, grassy, and slightly sweet, with the fennel adding a soft anise note underneath. A shower of fresh parsley at the end keeps things bright and green on top of all that velvety body. It's an easy one to bring to a plant-based table, especially in early spring when asparagus is at its best. Serve it in small cups as a starter or in bigger bowls with crusty bread for a full meal — either way, it's a good one to keep in your vegan rotation.

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 Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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!