This Vegan Asparagus Soup recipe is creamy, delicious and easy to make. This asparagus potato soup is made without cream and is low in calories and fat, it’s a great healthy soup that will keep you warm in the cooler months. Perfect to serve as an appetizer or as a main course.

Prep Time: 10 Minutes | Serves: 4 people

Ingredients

• 1 lb (450g) fresh asparagus, trimmed and chopped into 1-inch pieces
• 1 medium potato, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups (1 liter) vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon ground turmeric (optional, for color)
• Fresh chopped chives or parsley for garnish (optional)

Method

1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent, about 5 minutes.
2. Add chopped asparagus and diced potato to the pot. Sauté for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
4. Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid splattering.
5. Return the blended soup to the pot over low heat. Season with salt, pepper, dried thyme, dried basil, and ground turmeric (if using). Stir well to combine and let it simmer for another 5 minutes to allow the flavors to meld.
6. Taste and adjust seasoning if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
7. Once done, ladle the creamy vegan asparagus soup into bowls. Garnish with fresh chopped chives or parsley if desired.
8. Serve hot as an appetizer or pair it with some crusty bread for a satisfying main course. Enjoy your delicious and healthy vegan soup!