The Perfect Spring Soup: Light, Creamy & Dairy-Free Asparagus Soup!

Celebrate spring with my quick and easy, one-pot vegan asparagus soup. It’s light yet lusciously creamy (with no dairy or potatoes!) – a perfect blend of fresh and comforting! 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
https://elavegan.com/vegan-asparagus-soup/

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INGREDIENTS:

26.5 oz (750 g) white asparagus (600 g peeled)
1 small onion chopped
1 Tbsp vegan butter or oil
3 cups (750 ml) vegetable broth or asparagus stock
½ cup (120 ml) dairy-free cream or full-fat coconut milk
1-1½ Tbsp (9 g) cornstarch or potato starch
Salt, pepper, sugar, and nutmeg to taste
1 splash of fresh lemon juice
Fresh parsley or chives for garnish

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Vegan Asparagus Soup Peel 26.5 (750g) of white asparagus. Trim off the ends Cut the stalks into pieces Set the tips aside 1 small onion, chopped 3 cups (750 ml) vegetable broth Simmer for 15-20 minutes Add the asparagus tips in the last 5 minutes of cooking Salt, pepper, sugar, nutmeg Remove some (or all) asparagus tips and save as garnish Blend Mix 1/2 cup (120 ml) plant-based cream + 1 Tbsp starch Bring to a boil Add the asparagus tips Fresh parsley Lemon juice Enjoy! Full recipe on Elavegan.com