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–+ servings
egan Cream of Asparagus Soup

Creamy Vegan Cream of Asparagus Soup in Just 30 Minutes

This Vegan Cream of Asparagus Soup is a rich, creamy delight made quickly, perfect for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Oil Use coconut, vegetable, rapeseed, or olive oil if desired.
  • 1 medium Onion Provides a sweet, aromatic base.
  • 2 cloves Garlic Fresh garlic is best for optimal taste.
  • 2 stalks Celery Contributes to the aromatic foundation.
  • 1 medium Carrot Adds natural sweetness and color.
  • ½ cup White Wine Optional; substitute with vegetable broth if omitted.
For the Main Ingredients
  • 1 bunch Fresh Asparagus Choose tender, fresh stalks.
  • 2 cups Unsweetened Almond Milk Substitute with unsweetened oat milk for a nut-free version.
  • 1 can White Beans Creates a creamy texture and adds protein.
  • 1 cube Vegetable Stock Cube Ensure it's gluten-free if needed.
For Seasoning
  • to taste Salt
  • to taste Pepper
  • ¼ cup Fresh Parsley Highly recommended for garnish.

Equipment

  • large saucepan
  • High-speed blender

Method
 

Step-by-Step Instructions
  1. In a large saucepan, heat a splash of oil over medium heat. Add the sliced onion, minced garlic, diced celery, and chopped carrot. Sauté for about 10 minutes until soft and fragrant.
  2. Pour in the white wine, cooking for an additional 2–3 minutes until the alcohol evaporates and rich aromas develop.
  3. Stir in the chopped asparagus along with almond milk, rinsed white beans, and the vegetable stock cube. Season with salt and pepper, then add about 2 cups of water. Bring to a boil, then reduce to a simmer for 10 minutes.
  4. Transfer the hot soup mixture to a high-speed blender and blend until completely smooth, adjusting consistency with more water if needed.
  5. Return the soup to the saucepan, heat gently, and adjust seasoning as desired. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 30gProtein: 7gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Store in an airtight container for up to 3 days. This soup also freezes well for up to 3 months.

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