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.
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.
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.
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.
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.