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.
- 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 1/2 tsp fine grain kosher salt
- 1/2 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
- 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 tbsp 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 tbsp 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.
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 1/2 tsp 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
- 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
Keywords: vegan asparagus soup