Vegan Cream of Asparagus Soup (GF)

Last updated - July 14, 2021; Published - February 28, 2018 By Rhian Williams 28 Comments

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ThisVegan Cream of Asparagus Soup isrich and velvety,nuttyandfresh,andsuper nutritious!

With spring just around the corner, I wanted to come up with some recipes using new, seasonal produce, but which would still be warming enough to see us through the remainder of the cold weather.

I love this Vegan Cream of Asparagus soup as it tastes bright, fresh and slightly earthy thanks to the asparagus, but is also seriously comforting thanks to the luxuriously creamy texture.

The soup starts off by frying together a mixture of onion, garlic, celery and carrot, which gives off the most amazing fragrance. A splash of white wine makes it even more aromatic and adds just a touch of sweetness - make sure you cook it all off to get rid of any acidity and alcoholic taste. If you'd rather not use alcohol, this step can be omitted.

Next, you add your asparagus, which gives the soup a delicate flavour and beautiful pastel-green hue.

The creaminess in this soup comes from a mixture of unsweetened almond milk and white beans. If you'd prefer to keep the soup nut-free, you could substitute the almond milk with unsweetened oat milk.

I love using white beans to create creamy soups and sauces because they become super creamy and add an almost buttery texture. They're also very nutritious, and are a good source of both protein and fibre.

You can finish off the soup with some fresh parsley, for extra freshness and flavour. I bet a sprinkling of almond or coconut baconwould be great too.

This soup is delicious on its own, but to make it into a filling meal, why not enjoy it with a Vegan Grilled Cheese? Or you could go all out and serve it in a bread bowl!

This soup is perfect for batch cooking as it's easy to cook in big quantities - it keeps in the fridge for a few days, and freezes well too.

I hope you'll love this elegant Vegan Cream of Asparagus Soup! For more soup recipes, check out my:

Pumpkin Curry Soup
Vegan Clam Chowder
Pea Zucchini Mint Soup
Creamy Tomato Soup
Cream of Mushroom Soup
Sweet Potato Peanut Soup
Creamy Corn Chowder

If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.

Helpful tools to make this Vegan Cream of Asparagus Soup:

ThisVegan Cream of Asparagus Soup is, rich and velvety, easy to make, super nutritious!

Ingredients

▢ 1 tablespoon oil (coconut, vegetable, rapeseed or olive)
▢ 1 onion , sliced
▢ 1 garlic clove , roughly chopped
▢ 1 celery stick , sliced
▢ 1 carrot , peeled and roughly chopped
▢ 60 ml (¼ cup) white wine (ensure vegan if necessary)
▢ 300 g (10.5 oz) fresh asparagus , ends trimmed and roughly chopped
▢ 200 ml (⅘ cup) unsweetened almond milk (or sub unsweetened oat milk for a nut-free version)
▢ 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)
▢ 1 vegetable stock cube (ensure gluten-free if necessary)
▢ Salt + pepper to taste

To serve:

▢ Fresh parsley , roughly chopped

Instructions

Heat up the oil in a large saucepan and add the onion, garlic, celery and carrot once hot
Fry for around 10 minutes until softened
Add the white wine and fry for a further few minutes until disappeared
Add the asparagus, almond milk, white beans, stock cube and salt + pepper, along with 500ml (2 cups) water
Bring to the boil and simmer on a low heat for around 10 minutes
Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
Taste and add more salt if necessary

To serve:

Serve into bowls and scatter over chopped parsley, if desired
Leftovers keep covered in the fridge for up to a few days and also freeze well

Nutrition Facts

Vegan Cream of Asparagus Soup (GF)

Amount Per Serving

Calories 203Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Sodium 262mg11%

Potassium 731mg21%

Carbohydrates 29g10%

Fiber 8g32%

Sugar 4g4%

Protein 10g20%

Vitamin A 3160IU63%

Vitamin C 8mg10%

Calcium 166mg17%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

More Lunch & Dinner Recipes

Gluten-Free Dinner Rolls (Vegan + No Yeast)
Tofu Burger (Vegan + Gluten-Free)
Vegan Sausage Rolls (Gluten-Free)
Gluten-Free Vegan Irish Soda Bread

Reader Interactions

Comments

Lucy
February 27, 2020 at 5:19 am

Do you have the full nutrition facts?
Reply
- Rhian Williams
  February 27, 2020 at 4:48 pm
  
  I have just updated the recipe card to include them all!
Gabi
April 10, 2020 at 9:31 pm

Had some Asparagus cut-offs left over in the freezer from previous dinners, did not want to waste them and this soup made perfect use of these!
I did add some Vegan Cream Cheese at the end: mixed 2 (big) Tblsp of Cream Cheese with a couple of ladles of soup, mixed this well and then poured it back in the Blender, zapping it a couple more times to get everything mixed well, thanks for this great recipe.
Excellent as is, love that we also got our Protein with this soup by having the beans in there!
Reply
- Rhian Williams
  April 10, 2020 at 9:34 pm
  
  Thank you so much, so glad you liked it!
Anonymous
April 12, 2021 at 1:35 am

I just wanted to say thank you for this recipe, Rhian! I made it tonight for dinner and it was delicious! Even my husband, who hates asparagus and never eats it, devoured it. I very much appreciate the recipes you’ve made available. Thank you. 🙏
Reply
- Rhian Williams
  April 12, 2021 at 3:56 pm
  
  Thank you so much, so happy to hear that!
susan g
February 03, 2022 at 2:08 pm

A light taste that made it very 'drinkable.' I did tweak it with 1/4 preserved lemon and 1 tsp chili-garlic sauce. Lots of soup to enjoy!
Reply
- Rhian Williams
  February 03, 2022 at 6:01 pm
  
  Thank you very much, so happy to hear that!

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Vegan Cream of Asparagus Soup (GF) - Rhian's Recipes (2024)

Helpful tools to make this Vegan Cream of Asparagus Soup:

measuring jug

food processor

blender

hand-held stick blender