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Creamy Vegan Asparagus Soup (Easy & Dairy-Free)

Creamy Vegan Asparagus Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb Asparagus Woody ends removed, chopped, tips reserved
  • 2 tbsp Vegan butter For sautéing
  • 1 large Leek Chopped, white and light green parts only
  • 1 medium Onion Chopped
  • 1 medium Yukon gold potato Peeled and diced
  • 4 cups Vegetable broth Low sodium preferred
  • 2 tbsp Lemon juice Freshly squeezed
  • 2 tbsp Nutritional yeast Adds a cheesy, savory flavor
  • 0.25 cup Fresh parsley Chopped
  • 1 tsp Salt To taste
  • 0.5 tsp Black pepper Freshly ground

Instructions
 

  • Melt the vegan butter in a large pot or Dutch oven over medium heat. Add the chopped leeks and onions, sautéing until soft and translucent, about 5 to 7 minutes.
  • Add the diced potato, chopped asparagus stalks (reserve the tips for later), vegetable broth, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes and asparagus stalks are very tender.
  • While the soup simmers, steam or blanch the reserved asparagus tips in a small pan of boiling water for 2 to 3 minutes until tender-crisp. Drain and set aside for garnish.
  • Remove the soup from the heat. Use an immersion blender to carefully puree the soup directly in the pot until it is completely smooth and creamy.
  • Stir in the fresh lemon juice, nutritional yeast, and chopped parsley. Taste and adjust the seasoning if necessary.
  • Ladle the hot soup into bowls and garnish with the reserved steamed asparagus tips and additional fresh herbs before serving.