This Vegan creamy asparagus soup recipe is inspired by the white asparagus soup we had at Engebret Café 1857, the oldest restaurant in Oslo. Since returning from Norway, I’ve been dreaming about that soup for weeks. Though I couldn’t find white asparagus, I decided to use green instead. But stay tuned – one day, I’ll come across white asparagus and recreate this soup to transport myself back to that memorable dining experience.
Use fresh asparagus
For the tastiest results, I strongly recommend using fresh asparagus in this recipe. While you can use frozen asparagus if you need to, it won’t have the same delicious nutty flavor that makes this soup so special. Fresh asparagus adds a vibrant, fresh taste that really brings out the best in the dish. The crispness and natural sweetness of fresh asparagus elevate the flavor of the soup, making it a truly satisfying treat for your taste buds.
Asparagus soup ingredients substitution
Asparagus: If fresh asparagus is not available, you can use frozen asparagus as a substitute. However, keep in mind that frozen asparagus may have a slightly different texture and flavor compared to fresh. Canned asparagus can also be used, but it may have a softer texture and a slightly different taste.
Vegan Creamer: Instead of vegan creamer, you can use coconut milk, almond milk, oat milk, or any other non-dairy milk of your choice. Keep in mind that different types of milk may alter the flavor and consistency of the soup slightly.
Onion: If you don’t have onion on hand or prefer a different flavor, you can substitute it with shallots or leeks. Alternatively, you can omit the onion altogether if you prefer a milder flavor.
Vegetable Broth: If you don’t have vegetable broth, you can use water as a substitute. However, using vegetable broth adds depth of flavor to the soup, so you may want to add additional seasonings such as salt, pepper, and herbs to enhance the taste if using water.
Vegan creamy asparagus soup recipe
Ingredients:
- 1 lb (450g) asparagus, trimmed and chopped
- 1 small onion, chopped
- 2 cups (480ml) vegetable broth
- 1 cup (240ml) vegan heavy cream(such as coconut or almond. I always use Vegan Heavy Whipping Cream Alternative)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Chopped parsley and red pepper infused olive oil for serving
Instructions:
- In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the chopped asparagus to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bring to a simmer, and let it cook for about 10-15 minutes until the asparagus is tender.
- Once the asparagus is cooked, use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth.
- Return the blended soup to the pot if needed, and stir in the vegan creamer. Heat the soup gently over low heat, stirring occasionally, until heated through.
- Season the soup with salt and pepper to taste. Adjust the seasoning if necessary.
- Serve the creamy asparagus soup hot, garnished with a drizzle of vegan creamer or a sprinkle of chopped fresh herbs if desired. Enjoy your comforting and delicious vegan soup!
