Cream Of Asparagus Soup Vegan Recipe

I just whipped up the most dreamy, velvety asparagus soup that might just be my new favorite comfort food. Imagine a cozy bowl of pureed green goodness, kissed by the smoothness of coconut milk and a zing of lemon juice, perfect for those chill vibes on a rainy day.

Vitamins A, C, and K abound in asparagus, which forms the heart of my creamy, vegan soup. Enhanced with coconut milk, for that silky texture without dairy, the soup boasts an oil of garlic and onion that’s melded with…

olive oil. Its base of vegetable broth has so much more to it than just “vegetable” flavor (perhaps something about the depth of its cook and the breadth of its ingredients?).

And a squeeze of lemon adds such a beautiful brightness!

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, excellent for heart health.
• Onion: Adds natural sweetness and depth; a source of vitamin C.
• Garlic: Pungent and flavorful, known for its immune-boosting properties.
• Asparagus: High in fiber and vitamins A, C, and K, promotes digestive health.
• Vegetable Broth: Provides liquid and savory base, with minimal calories.
• Coconut Milk: Creamy texture, rich in lauric acid, supports metabolism.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• Salt and pepper, to taste
• Lemon juice, to taste (optional)
• Fresh herbs, such as chives or parsley, for garnish (optional)

How to Make this

1. In a big pot, warm the olive oil over medium heat.

2. Include the onions that have been chopped and sauté until they are in a state of translucency, which will take about 5 minutes.

3. Stir in the minced garlic and cook for 1 more minute until fragrant.

4. Put the asparagus bits in the pot and fry for 5 minutes, making sure to stir them around every so often.

5. Add the vegetable broth and bring the mixture to a boil.

6. Lower the heat and keep it at a simmer. Then, allow the asparagus to steam until it reaches the tenderness you desire, which should take about 15-20 minutes.

7. Use an immersion blender to blend the soup until it is smooth. If you do not have an immersion blender, you may use a regular blender but be very careful to not overfill the blender. If you overfill it, the hot soup will explode and make a huge mess!

8. Combine with the pot of soup and stir in the coconut milk.

9. Taste the soup and if needed add salt and pepper to season it. Then for brightness, add some lemon juice. You can also use vinegar but be careful since it is stronger than lemon juice.

10. Garnish with fresh herbs like chives or parsley if desired, and serve hot.

Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Immersion blender (or a regular blender)
7. Ladle
8. Serving bowls

FAQ

• Q: Can I use another type of non-dairy milk instead of coconut milk?A: Yes, you can use almond milk or soy milk, but they might not be quite as flavorful or creamy as the original.
• Q: Can I make this soup ahead of time?A: Certainly! The refrigerator can hold the soup for as long as 3 days. Gently reheat it on the stove before serving.
• Q: How can I make the soup richer without using coconut milk?You can add a tablespoon of nutritional yeast or an extra drizzle of olive oil for a more flavorful experience.
• Q: Is it necessary to trim the asparagus?A: Yes, ensuring a smoother and more palatable soup texture is the reason for trimming the woody ends.
• Q: How can I make the soup chunkier?A: Blend only half of the soup or blend all of it until slightly chunky to achieve your desired texture.
• Q: What herbs work best as a garnish?A: An excellent choice of a fresh, vibrant garnish would be chives and parsley.
• Q: Can I freeze the soup?A: Yes, the soup is freezable for up to 2 months. For thawing, place in the refrigerator and allow to come to a temperature above freezing before enjoying the dish again. Reheat gently and serve.

Cream Of Asparagus Soup Vegan Recipe Substitutions and Variations

Olive oil: Replace with coconut oil or avocado oil for a different flavor profile.
Onion: Substitute shallots or leeks for a milder flavor.
Garlic: As a dry substitute, use 1/4 teaspoon garlic powder for each clove.
If asparagus is unattainable, you can substitute it with broccoli or zucchini.
Coconut milk: Use unsweetened almond milk or cashew cream.

Pro Tips

1. When sautéing the onions and garlic, add a pinch of salt. This helps them release their moisture and enhances their sweetness, giving the soup a deeper flavor base.

2. Make sure the asparagus is cooked until tender before blending. This ensures a smoother texture and richer flavor in the final soup.

3. For an extra layer of flavor, consider roasting the asparagus before adding it to the pot. This can give the soup a subtle smoky note.

4. If using a regular blender to purée the soup, let it cool slightly before blending in batches to prevent the hot liquid from overflowing.

5. For added complexity, consider incorporating a touch of nutmeg or cayenne pepper while seasoning. Nutmeg complements the creaminess, while cayenne adds a gentle heat.