Silky Asparagus Soup No Cream For a Fresh Vegan Delight

This Asparagus Soup (no cream) offers a delightful, creamy texture while remaining dairy-free, perfect for a fresh, wholesome meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Soups

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Can substitute with avocado oil.
2 cloves Garlic, finely chopped Garlic powder can be used for convenience.
1 Yellow Onion, coarsely chopped Shallots make a great milder substitute.
1 pound Fresh Asparagus, ends trimmed and coarsely chopped Broccoli or peas can work in a pinch.
1 large Sweet Potato, peeled and coarsely chopped Consider white potato or butternut squash as alternatives.
3 cups Water Vegetable broth enhances the flavor beautifully.
2 cubes Bouillon Cubes Opt for homemade vegetable bouillon for a healthier choice.

For the Greens & Thickening

9.7 ounces Baby Spinach Swiss chard can be an alternative for variety.
2 tablespoons Almond Meal Try cashew flour or coconut cream if desired.

For Seasoning

1 teaspoon Salt Prefer sea salt for a health-conscious option.
Freshly Ground Black Pepper Adjust according to your taste preference.

Equipment

large pot
Immersion blender

Method

Step‑by‑Step Instructions

In a large pot, heat olive oil over medium heat. Add finely chopped garlic and coarsely chopped yellow onion, sauté for about 2 minutes until fragrant and onions are translucent.
Add coarsely chopped fresh asparagus. Cook for 4-5 minutes. Season with salt and freshly ground black pepper.
Stir in coarsely chopped sweet potato, followed by water and crumbled bouillon cubes. Bring to a simmer, cover, and reduce heat. Braise for about 15 minutes.
Add baby spinach. Stir gently for 1-2 minutes until completely wilted.
Remove from heat and carefully blend the soup until smooth and creamy.
Stir in almond meal to thicken the soup. Adjust seasoning as needed.
Ladle the soup into bowls, garnishing with reserved asparagus tops, boiled egg halves, and slices of avocado.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. When reheating, add extra vegetable broth to adjust consistency.

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