Creamy Vegan Asparagus Soup

Large pot or Dutch oven; Immersion blender (or regular blender/food processor); Knife; Cutting board; Measuring cups/spoons

10 minutes

30 minutes

Vegan

vegan, asparagus soup, creamy, nutritious

Main Course

Simmering

Vegan

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1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

2 cups vegetable broth

1 pound asparagus, trimmed and cut into 1 inch pieces

1/2 cup coconut milk

Salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the vegetable broth and asparagus to the pot and bring to a boil. Reduce heat to low and simmer for 10 minutes or until the asparagus is tender.

Remove from heat and use an immersion blender to blend the soup until smooth. Alternatively you can transfer the soup to a blender or food processor to blend it until smooth.

Return the soup to the pot over low heat and stir in the coconut milk until combined. Season with salt and pepper to taste.

Serve warm with your favorite toppings such as croutons or fresh herbs if desired. Enjoy!

Calories – 150; Fat – 5g; Carbohydrates – 18g; Protein – 5g; Fiber – 4g

This vegan Cream of Asparagus Soup is a delicious meal that can be made in just 30 minutes! It’s creamy, flavorful, and packed with nutrients like fiber, protein, vitamins A & C, calcium & iron! The perfect way to enjoy asparagus season!

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