Vegan Asparagus Soup

This vegan asparagus soup is easy, healthy, and super rich and creamy – without needing any cream or milk!

Enjoy this leek and asparagus soup without cream for a light lunch, dinner, or side dish. It takes just 30 minutes to make this pureed soup.

INGREDIENTS

PREPARE VEGETABLES:

Chop your veggies, including the asparagus stalks, leeks, and parsley into small pieces. In a large soup pot or dutch oven, heat oil. Sauté leeks, onions, and garlic over medium heat.

COOK ASPARAGUS:

Once the onions and leeks have turned translucent, add the vegetable broth and chickpeas. Add asparagus pieces and cook on medium-high heat until tender but not limp.

BLEND HOT LIQUIDS:

Turn off the heat and blend the soup until it’s reached a creamy consistency. Once you’ve pureed the soup, add lemon juice, parsley, and pine nuts. Continue to blend until combined.

SEASON & SERVE:

Bring the soup back to a simmer over low heat for 1-2 minutes. Add salt and black pepper to taste. Serve this healthy asparagus soup recipe topped with a drizzle of coconut cream.

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