Cream of Asparagus Soup (plant-based, gluten-free)

5 from 3 votes

I love the bright green color and velvety texture of this soup.

When asparagus is in season (late spring/early summer in Canada), a vegan cream of asparagus soup is a quick and healthy meal to throw together.

I hope you enjoy it as much as I do!

For today's inspiration, here is a quote by Walt Disney that reminds me of my Grandma:

“When you're curious, you find lots of interesting things to do."

She was always curious, and I also seem to always find lots of interesting things to do as well. My latest challenge? How to make a good vegan meringue. 🙂

Prep Time 10

Cook Time 20

Total Time 30

Course Soup

Cuisine Scandinavian

Keyword comfort food, gluten-free, onepot, plant-based, soup, veggies

Ingredients

1 Tbsp vegan butter
1 clove garlic, minced
1 pound asparagus, ends trimmed off and broken into 1" pieces
Dill, paprika, salt and pepper to taste
1 cup water
1 Tbsp nutritional yeast
¼ cup coconut cream (from the top of a can of coconut milk)

Directions

In a medium pot over medium heat, melt the vegan butter. Add the garlic and cook until it starts to smell amazing, about 1 minute.
Saving a few asparagus tips to garnish the top of the soup, add the asparagus, dill, paprika, salt and pepper to the pot, and mix well. Cook and stir for about 5 minutes to brighten up the asparagus and start to soften them.
Next, add the water and nutritional yeast. Cover the pot and let it simmer for about 10 minutes until the asparagus is soft but still a bright green.
Pour the soup into your blender and blend until smooth. Return to the pot and stir in the coconut cream. Serve warm and garnish with the remaining asparagus tips. Enjoy!

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