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:
  • Prep Time: 5 minutes
  • Cook Time: 17 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x


  • 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


  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.


*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).

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