Vegan Asparagus Soup
This silky, vibrant green soup is the kind of bowl that makes spring feel like a celebration. Two pounds of fresh asparagus get simmered alongside leeks, garlic, Yukon Gold potato, and fragrant thyme until everything is completely tender, then blended until impossibly smooth. The diced potato is the quiet hero here — it gives the soup a creamy, velvety body without any dairy in sight. A splash of coconut cream and a squeeze of fresh lemon juice are stirred in at the end, adding richness and brightness that round out every spoonful. It serves four and comes together in a single pot, which means cleanup is as easy as the cooking. Finish each bowl with sliced chives and a drizzle of good olive oil for a little color and elegance that looks far more impressive than the effort required.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 2 medium leeks, white and light-green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 2 lbs asparagus, woody ends snapped off, cut into 1-inch pieces
- 1 medium yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 tsp fresh thyme leaves
- ¼ cup coconut cream
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add the leeks and a pinch of salt, and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
- 2
Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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