by Olena

Asparagus Soup

by Olena

Best ever healthy Asparagus Soup recipe without cream. Can be made into a cream of asparagus soup.

I had no idea how this asparagus soup with coconut milk will turn out. I knew I wanted to use asparagus, potato and coconut milk for sure. I also didn’t feel like being repetitive with Thai flavours I recently used in slow cooker butternut squash soup.

Majority of asparagus soup recipes call for heavy cream. My problem with all white creamy soups is that they need a lot of heavy cream. I do not mind a bit but I prefer plant-based foods any time I can opt for them (“hi”, sun dried tomato soup and healthy pumpkin soup).

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Best ever healthy Asparagus Soup recipe without cream. Can be made into a cream of asparagus soup.

How to Make Asparagus Soup

  1. Preheat dutch oven or medium pot on low-medium heat and swirl butter/oil to coat. Add onion and garlic; sauté until translucent, stirring occasionally. Add flour and cook for 30 seconds, stirring all the time. Best ever healthy Asparagus Soup recipe without cream. Can be made into a cream of asparagus soup.
  2. Add coconut milk, broth, salt and bring to a boil. Add potatoes, cover and simmer on low for 10 minutes. Add asparagus, cover and cook for another 5 minutes. Serve hot. Best ever healthy Asparagus Soup recipe without cream. Can be made into a cream of asparagus soup.

So, I just went for it and added sautéed onions and a few tablespoons of whole wheat flour. Just to thicken the soup along with cornstarch in potatoes. And if you let this soup sit for a few hours it will get even thicker. Also feel free to skip the flour.

Kids loved this best ever asparagus soup, the only asparagus soup they know! They couldn’t taste the coconut milk but I could. It was lovely, quick and fresh spring soup. Next time I will double the recipe. Enjoy!

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Vegan Asparagus Soup

5 from 3 reviews

Best ever healthy Asparagus Soup recipe without cream. Can be made into a cream of asparagus soup.

  • Author: ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 17 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

  • 1 large onion, finely chopped
  • 4 large garlic cloves, minced
  • 2 tbsp butter (vegan, real or any oil like coconut or avocado oil)
  • 2 tbsp whole wheat or spelt flour*
  • 14 oz can coconut milk, full fat
  • 4 cups vegetable broth, low sodium**
  • 3/4 tsp salt
  • 2 large potatoes, cubed
  • 1 lb asparagus, trimmed & chopped into 2” long pieces

Instructions

  1. Preheat dutch oven or medium pot on low-medium heat and swirl butter/oil to coat. Add onion and garlic; sauté until translucent, stirring occasionally. Add flour and cook for 30 seconds, stirring all the time.
  2. Add coconut milk, broth, salt and bring to a boil. Add potatoes, cover and simmer on low for 10 minutes. Add asparagus, cover and cook for another 5 minutes. Serve hot.

Store: Refrigerate in an airtight container for up to 3 days.

Notes

*Flour makes thicker and creamier soup. Omit or use cornstarch for gluten free version. Potatoes will release starch in a few hours to thicken the soup as well. **If not vegan use any broth (I used beef).

 Did you make this recipe? Please give it a star rating in the comments.

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8 comments on “Asparagus Soup

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  1. Really love this soup..it will definitely be in the rotation!! I used organic cornstarch vs flour. Does anyone know how it freezes? I worry the asparagus will go mushy. Thank you for this recipe 😊

  2. P.S. I forgot to mention that I used a can of light coconut milk (instead of full fat that the recipe calls for) and it was perfect!

  3. I just made 1/2 batch to try it out, and it is already gone! This soup is soooo delicious and easy. Instead of whole wheat or spelt flour, I used a combination of potato flour and fava/chickpea flour to keep it gluten free. For the broth, I used a combination of no chicken broth and vegetable broth (both vegan, by Better Than Bouillon). As a garnish, I recommend sliced crimini mushrooms (sauteed in vegan butter with a dash of gluten free tamari), a sprinkle of chopped scallion/green onion, and a dash of ground pepper. THANK YOU for this recipe, as it is now one of my favorite soups!

  4. Just made this and wow! I had to sub soy milk for coconut because my daughter’s school is nut free. I honestly thought it would ruin it, but it’s fantastic. Will have to make it again with coconut milk on weekend. Thank you for sharing. I hope you make more vegan recipes in the future.

    1. If you liked it with soy milk, you will love it with coconut milk! I do have more vegan recipes coming. I experiment all the time, we eat plant based quite a lot, so be sure to come back.:)

  5. Made your asparagus soup with coconut milk. It’s absolutely delicious!! The entire pot disappeared the day I made it, no leftovers… My family loved it! Will definitely be making it again…

    1. Wohoo. Isn’t it?! I had the same story – soup was gone in a matter of hours. It is not a large pot though. Next time I will double the recipe. So happy you enjoyed! You are the first review and it is great.