Vegan Asparagus Soup with Coconut Milk and Fresh Herbs
This silky, vibrant soup is the kind of bowl that makes you genuinely excited about eating your vegetables. Two pounds of fresh asparagus get simmered with Yukon Gold potato until completely tender, then blended into a smooth, luscious base that's rich without being heavy. The secret to that creamy texture is a full can of coconut milk stirred in at the end — no dairy needed, no compromises on flavor. A squeeze of fresh lemon juice brightens everything up, while tarragon and chives layered on top add an herby, almost elegant finish. Every single ingredient in this recipe is entirely plant-based, so there's no need to scrutinize labels or swap anything out. It comes together in one pot and serves four, making it an easy weeknight dinner or a genuinely impressive starter for guests. A pinch of red pepper flakes on top adds just enough heat to keep things interesting.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 lbs asparagus, tough ends snapped off, cut into 1-inch pieces
- 1 medium yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 tbsp fresh lemon juice
- 2 tbsp fresh tarragon leaves, roughly chopped
- 2 tbsp fresh chives, thinly sliced
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so it does not brown.
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