• 15
    min
    Prep Time
  • 30
    min
    Cook Time
  • 45
    min
    Ready in

  • per
    Yield
  • 150
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Soup
  • Allergens:Nuts
  • Seasons:Easter, Spring
  • Cuisines:International
  • Courses:Starter

Recipe Description

A smooth and creamy vegan asparagus soup, perfect for a light springtime meal. It’s made with fresh asparagus, potatoes, and coconut milk to achieve a luxurious texture without any dairy.

Ingredients

  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 cloves of garlic, minced
  • 500g asparagus, trimmed and chopped
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup canned coconut milk
  • Salt and pepper to taste
  • Fresh chives for garnish

Steps:

  1. Heat olive oil in a large pot over medium heat.
  2. Add the onion and garlic, cooking until soft and translucent.
  3. Add the asparagus and potatoes, cook for 5 minutes.
  4. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
  5. Blend the soup using an immersion blender until smooth.
  7. Serve hot, garnished with fresh chives.

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