This silky smooth vegan asparagus soup is also made with peas, leeks, spinach, dill and potatoes for a creamy texture without a lot of added cream. It's an easy one pot recipe ready in about 45 minutes, perfect for a weeknight dinner.
Why we love this recipe
- Easy to make: this vegan asparagus soup comes together quickly in one pot in less than 45 minutes. It only requires a few hands on steps and can be made ahead of time!
- Uses plenty of spring produce, including asparagus, peas, leeks, potatoes, dill and spinach.
- Creamy, rich and delicious: this vegan asparagus soup tastes so creamy and decadent, but it's actually pretty nutritious! We use potatoes instead of butter & cream to make this soup super creamy.
- Allergy friendly: this recipe is fully vegan, gluten free and nut free (depending on which kind of nondairy milk you use). Perfect for just about anyone!
Ingredients
Here are the key ingredients you'll need to make this vegan asparagus soup:
Ingredient Notes
- Leeks: leeks are part of the allium family, making them an excellent seasonal substitution for onions or shallots during spring. The flavor is also a bit more mild than onion, so you can use more without overpowering other flavors. If you can't find any leeks, the best sub is a large yellow onion (~1 ½ cups diced).
- Peas: fresh shelled English peas are typically available at most stores in spring, but if you can't find any, sub with frozen.
- Potatoes: You can use Yukon gold or russet potatoes in this recipe. Avoid using red potatoes, which can be waxy and mealy when blended.
- Dill: fresh dill is definitely best for flavor in this recipe, but if you don't have any, sub with 1 ½ teaspoon dried dill.
- Nondairy milk: we use a small amount of nondairy milk to make this vegan asparagus soup extra creamy. Full fat oat milk is my favorite option and also keeps this recipe nut free. It has a very neutral flavor and makes for a creamy, rich soup. Cashew milk is the next best option.
- Spinach: you can also sub with kale.
Step-by-step instructions
Slice leeks in half and wash well. If they're really dirty, soak in cool water for a few minutes and agitate with your hands to release any dirt sitting in between layers.
Pat dry, then slice thinly. Only use the white and light green section of the leek – the tough green leaves can be discarded.
Heat 2 tablespoon butter in a large pot over medium heat. Add leeks and sauté for 5-7 minutes, stirring often until softened. Add garlic and continue cooking for 2-3 minutes.
Add in peas, asparagus, potatoes, salt and pepper and stir well. Continue cooking for 2-3 minutes, then add in broth, milk and lemon juice. Bring to a boil, then reduce to low and simmer for 20 minutes.
After 20 minutes, add in the spinach and dill. Continue cooking on low for 5-10 minutes, until spinach is wilted.
Carefully transfer the soup to a heat-safe blender. Add the remaining 1 tablespoon vegan butter and blend on high until smooth and creamy. Alternatively, you can use an immersion blender and blend directly in the pot.
Serve topped with nondairy cream or yogurt, pea shoots or microgreens and more black pepper.
Expert Tips and FAQs
- Toppings: I love topping this soup with a swirl of vegan cream or yogurt. It's also great with extra olive oil for richness. Fresh pea shoots are perfect for some fresh greens and black pepper adds extra flavor. For crunch, you could also top with croutons, crispy chickpeas or sunflower seeds.
- Make ahead: this vegan asparagus soup works well for meal prep. Make it up to a few days ahead of time and reheat just before serving!
- Storage: store leftovers in an airtight container in the fridge for up to 5 days. It's best reheated on the stovetop, but you can also microwave. We don't suggest storing this soup in the freezer. Potato-based soups can sometimes be a bit mealy when defrosted.
Leeks can be hard to clean as a result of sand and dirt getting trapped in the inner layers. To clean quickly and efficiently, slice the leek in half lengthwise and slice thinly. Place the sliced leeks in a large bowl of water and use your hands to agitate the water to remove any trapped dirt. Drain in a colander and rinse well. Pat dry before using.
For this soup, you'll only be using the white and light green part of the leek. The dark green part is very tough and slightly bitter, so it's not great for soups. You can, however, save it and use in homemade vegetable broth.
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Print📖 Recipe
Vegan Asparagus Soup
- Total Time: 50 minutes
- Yield: Serves 4-6
- Diet: Vegan
Description
This silky smooth vegan asparagus soup is also made with peas, leeks, spinach, dill and potatoes for a creamy texture without a lot of added cream. It's an easy one pot recipe ready in about 45 minutes, perfect for a weeknight dinner.
Ingredients
- 3 tbsp vegan butter (or olive oil), divided
- 2 cups diced leeks (~2 leeks)
- 2-3 cloves garlic, minced (1 tbsp)
- 1 cup shelled peas (fresh or frozen)
- 2 cups asparagus, chopped into 1" pieces
- 2 cups peeled and diced yellow or russet potatoes (~2 large potatoes)
- 1 ½ tsp fine grain kosher salt
- ½ tsp pepper
- 2 tbsp freshly squeezed lemon juice
- 2 cups vegetable broth
- 1 cup nondairy milk (we used oat)
- 2 tbsp fresh chopped dill
- 2 cups spinach
- For topping: nondairy cream, pea shoots, black pepper
Instructions
- Slice leeks in half and wash well. If they're really dirty, soak in cool water for a few minutes and agitate with your hands to release any dirt sitting in between layers. Pat dry, then slice thinly. Only use the white and light green section of the leek – the tough green leaves can be discarded.
- Heat 2 tablespoon butter in a large pot over medium heat. Add leeks and sauté for 5-7 minutes, stirring often until softened. Add garlic and continue cooking for 2-3 minutes.
- Add in peas, asparagus, potatoes, salt and pepper and stir well. Continue cooking for 2-3 minutes, then add in broth, milk and lemon juice. Bring to a boil, then reduce to low and simmer for 20 minutes.
- After 20 minutes, add in the spinach and dill. Continue cooking on low for 5-10 minutes, until spinach is wilted.
- Carefully transfer the soup to a heat-safe blender. Add the remaining 1 tablespoon vegan butter and blend on high until smooth and creamy. Alternatively, you can use an immersion blender and blend directly in the pot. Taste and adjust salt and pepper as desired.
- Serve topped with nondairy cream or yogurt, pea shoots or microgreens and more black pepper.
Notes
Leeks: if you don't have any, sub with 1 diced yellow onion.
Potatoes: You can use Yukon gold or russet potatoes in this recipe. Avoid using red potatoes, which can be waxy and mealy when blended.
Dill: fresh dill is definitely best for flavor in this recipe, but if you don't have any, sub with 1 ½ teaspoon dried dill.
Nondairy milk: we use a small amount of nondairy milk to make this vegan asparagus soup extra creamy. Full fat oat milk is my favorite option and also keeps this recipe nut free. It has a very neutral flavor and makes for a creamy, rich soup. Cashew milk is the next best option.
Spinach: you can also sub with kale.
Storage: store leftovers in an airtight container in the fridge for up to 5 days. It's best reheated on the stovetop, but you can also microwave. We don't suggest storing this soup in the freezer. Potato-based soups can sometimes be a bit mealy when defrosted.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Bowl
- Calories: 241
- Sugar: 6.5 g
- Sodium: 956.6 mg
- Fat: 11.7 g
- Carbohydrates: 31.1 g
- Fiber: 5.2 g
- Protein: 6.5 g
MaryAnn Coy says
Can this be served as a cold first course Summer soup as well as hot?
Lexi says
Yes, that would be delicious!
KERRI says
Absolutely delicious!
PAULINE says
Yummy!!!