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Vegan Asparagus Soup {Stove Top & Instant Pot}
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A silky, creamy and nutritious vegan asparagus soup is perfect on a cold spring day to warm you right up. Gluten-Free too and ready within and hour!

Course: Lunch, Soup
Cuisine: gluten free, Healthy, Vegan
Keyword: asparagus soup
Servings: 4
Calories: 160 kcal
Author: Vicky Berman
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion 1/2 large yellow onion, diced
  • 1/3 cup carrot 1 small carrot, peeled and diced
  • 1/3 cup celery 2 stalks, diced
  • 1/2 cup zucchini peeled, halved and diced (1)
  • 1 pound asparagus tough ends cut off and discarded and cut into 2 inch segments
  • 4 cups vegetable broth
  • 3 tablespoons nutritional yeast
  • 1/4 cup coconut cream
  • To garnish: 1 lemon zested, and juiced
Instructions
  1. Heat oil in pot over medium heat. Add onion and cook until translucent.
  2. Add carrots, cook 1-2 minutes.
  3. Add celery, cook 1-2 minutes.
  4. Add zucchini and asparagus, cooking 1-2 minutes, mixing everything around.

  5. Add vegetable broth, salt/pepper to taste. Bring to a boil, reduce heat and simmer for 10 minutes.

  6. Add nutritional yeast and coconut cream. Simmer for 1-2 minutes.

  7. Puree in blender or with immersion blender. 

  8. Serve with lemon juice, zest.

  9. Optional garnish ideas: garlic chips, chickpea croutons, roasted squash, drizzle of olive oil. 

Nutrition Facts
Vegan Asparagus Soup {Stove Top & Instant Pot}
Amount Per Serving
Calories 160 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Sodium 959mg42%
Potassium 545mg16%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 6g7%
Protein 6g12%
Vitamin A 3210IU64%
Vitamin C 13.4mg16%
Calcium 43mg4%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.