Can you substitute for the potatoes?

A can of white beans is your best substitute in place of potatoes. Drain and rinse them and cook them along with the asparagus. Puree the soup and season as directed.

Can you make asparagus soup from stalks?

If you want to use asparagus tips for another recipe, you can use just the stalks for this creamy vegan soup. You will need about 1 ½ - 2 pounds of asparagus to have enough stalks. Peel any of the thicker stalks. Dice them into smaller pieces and cook them until they are tender and a bit mushy.

How do you use frozen asparagus for making soup?

You can easily make delicious soups with frozen vegetables, and asparagus soup is no exception. Because frozen vegetables are precooked, let the potatoes cook to tender, and then add the frozen asparagus. Reduce the broth to 3 cups initially. After the asparagus warms through, you may want to add more broth after adding the plant milk and pureeing the soup.

Easy Creamy Vegan Asparagus Soup: Oil-free/Gluten-free

Easy Creamy Vegan Asparagus Soup

Creamy vegan asparagus soup in a black bowl with asparagus spears on top.

Print Recipe

This easy creamy vegan asparagus soup recipe combines potatoes, broth, spices, and plant milk for a satisfying, low-fat, and gluten-free bowl.

Author: Denise
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Vegan

Ingredients

Units Scale

1 pound of fresh asparagus
2 -3 medium potatoes (2 cups diced)
1 medium onion chopped (3/4 cup)
4 cups vegetable broth
1/2 teaspoon thyme
1/2 teaspoon mustard powder
1 cups plant milk
Salt and black pepper to taste

Instructions

Prep the asparagus and potatoes. Cut off just the ends of the asparagus and dice the stalks into pieces about 2 inches long. Dice the potatoes into small cubes.
Sauté the onions. In a medium soup pot, sauté the onions for about 5 minutes until they soften.
Add spices and potatoes. Add the mustard powder, thyme, and potatoes. Mix to coat the potatoes and let them soften for a minute.
Deglaze with vegetable broth. Stir in the vegetable broth and use it to clear the bottom of the pot.
Simmer the soup. Add asparagus. Adjust the heat, so the ingredients are simmering. Cover and cook for 15 – 20 minutes until the potatoes and asparagus are tender.
Puree the soup. Remove the pot from the heat and add the plant milk. Use an immersion blender or transfer the soup to a blender (this may require batches). Blend the soup until creamy.
Taste and finish. Put the soup back on the heat. Taste and add salt and black pepper to taste.

Notes

If you use thin-skinned potatoes, there is no need to peel them. White, baby or red potatoes work best. If using russets, peel before cubing them.
You can use a can of white beans as a potato substitute. Add them along with the asparagus.
To make this recipe when it isn't asparagus season, you can use frozen. Add a 16-ounce bag of frozen asparagus after the potatoes are tender. Reduce the vegetable broth to 3 cups. If necessary, add more after adding the plant milk and blending.

Keywords: vegan asparagus soup, creamy asparagus soup, low fat, gluten-free

Find it online: https://veganwithgusto.com/creamy-asparagus-soup/