Ingredients
2 lbs fresh asparagus, woody ends removed and chopped
2 large leeks, white and light green parts only, sliced
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup full-fat coconut milk (or soaked cashews)
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
Fresh chives or sautéed asparagus tips for garnish
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the sliced leeks and sauté for about 5 minutes until soft and translucent.
Step 2: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Add the chopped asparagus and a pinch of salt. Sauté for 2-3 minutes to develop flavor in the vegan asparagus soup base.
Step 4: Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 10-12 minutes, or until the asparagus is very tender.
Step 5: Use an immersion blender to blend the vegan asparagus soup until completely smooth. Alternatively, transfer to a high-speed blender in batches.
Step 6: Stir in the coconut milk and lemon juice. Season with salt and pepper to taste. Heat through for another minute and serve warm.
Notes
For an even lighter version, substitute the coconut milk with a boiled gold potato blended into the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 185
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: vegan asparagus soup, dairy-free soup, healthy spring recipes, creamy vegetable soup, plant-based dinner
