Vegan Cream of Asparagus Soup

5 from 1 vote

Course: Soup, Side Dish

Cuisine: French

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4 bowls

Calories: 135kcal

Author: Kelly

This vegan cream of asparagus soup is light, creamy, and delicately flavoured. It’s a smart way to use up your tough asparagus stalks and ends. Zero waste!

Print Recipe

US Imperial (Cups) - Metric (Grams)

Ingredients

2 tbsp light olive oil
1 cup yellow onion or leek tops, thinly sliced
3 cloves garlic, roughly chopped
¼ cup white wine (*optional)
¼ cup oats (*can sub with 1/2 cup cooked rice)
2 to 3 cups vegetable stock or water (see Note 1)
2 cups asparagus stalks, chopped
1 cup spinach (*optional)
½ tsp black pepper
1 tsp salt
4 tbsp Vegan Yogurt (for serving *optional)

Instructions

Heat a stock pot or Dutch oven on medium heat. Drizzle with 2 tbsp light olive oil and toss in 1 cup yellow onion or leek tops, thinly sliced. Sauté until soft and shiny, but don’t let them brown.
Add 3 cloves garlic, roughly chopped and cook for another minute, then pour in 1/4 cup white wine and deglaze the bottom of the pot.
Stir until nearly all the wine has evaporated, then pour in 1/4 cup oats, 2 to 3 cups vegetable stock or water, and 2 cups asparagus stalks, chopped. Cover, turn up the heat to high, and bring to a boil.
Once boiling, turn the heat down to low and simmer for 10 minutes.
Add 1 cup spinach, 1 tsp salt, and 1/2 tsp black pepper in the last few minutes of cooking.
Use an immersion blender (or pour it into a blender jar) and blend until very smooth. If you prefer a thinner soup, add an additional cup of water.
Taste for salt and add more to taste. Divide soup into 4 portions. Dollop 1 tbsp vegan yogurt onto each bowl of soup just before serving.

Notes

Vegetable Stock: For a quick veggie stock, I like to use 2 cups water + 1 tablespoon Better Than Bouillon Vegetable Base.

Nutrition