No cream is needed for this healthy vegan asparagus soup. It’s the perfect recipe to celebrate everything about spring and peak season asparagus. Roast the spears for better flavor and then simmer them with everything else on the stove.
For most vegetables, the seasons don’t seem to matter when you’re at the grocery. Something specific might be in shorter supply, but you can usually find whatever you’re looking for no matter the date on the calendar.
I’m pretty strict when it comes to corn in the summer and asparagus in the spring. If I see those lovely green spears on a restaurant menu in autumn or the dead of winter, it makes me cringe. I just can’t do it.
That’s why as we’re mere weeks away from the official season change I break my own rules. When bunches of asparagus take over prime real estate in the produce department, I just go for it. The wait has been long enough, and I’m feeling anxious for the return of the farmer’s market.
For this early spring recipe, I like to roast asparagus, and then turn it into a simple soup. It is exactly what I need for the tail end of soup season when you still want something warm.
If you’re looking for a vegetable that’s simple and quick to roast, fresh asparagus ticks the boxes. To prep the spears, just trim off the bottom woody ends with a sharp chef’s knife. Line them up, and you can do a group of at one time to make things even speedier.
Then toss the asparagus with olive oil, salt and pepper. With any veggie, I default to doing this on the baking sheet, so I don’t have to wash something else when I can avoid it.
The asparagus finishes roasting in less than 10 minutes in a 425-degree F oven. It will turn out bright green with brown spots here and there. Roasting adds flavor instead of limiting it to just simmering in broth.
This is what you need:
You can go all in on greens and serve the creamy soup with a salad. Try a brussels sprout Caesar salad, roasted broccoli quinoa salad, or an Italian chopped salad. It’s a good lunch option.
For a light dinner, serve it as a main course with a hunk of bread or even a grilled cheese sandwich.
You can store the soup in an airtight container in the refrigerator up to 4 days. And if you want to keep it longer, freeze it up to 1 month.
Sesame Tofu Asparagus
Roasted Asparagus Potato Salad
Sheet Pan Mushroom Asparagus Gnocchi
Grilled Asparagus Tomato Salad
Grilled Asparagus Salad
Udon Noodle Stir-Fry with Asparagus, Mushrooms & Peas
Roasted Asparagus with Lemon, Garlic & Parmesan Cheese
No cream is needed for this healthy vegan asparagus soup. It’s the perfect recipe to celebrate everything about spring and peak season asparagus.
Store the soup in an airtight container in the refrigerator up to 4 days. You can also freeze it up to 1 month.
Keywords: asparagus soup recipe, vegan asparagus soup
This recipe is easy, healthy and delicious, thank you
★★★★★