World first only vegan recipes website.

Vegan asparagus soup is gluten free.And bonus of gut-friendly pro-biotics. Creamy asparagus soup with a subtle spicy kick, prepared with fresh asparagus, sweet leeks. and Thai-style flavors of garlic, fresh ginger, cilantro, chili, lemon, and coconut milk.. Plus can’t beat the tangy-spicy finish with kimchi.

I must add that this mighty-bowl soup is not just healthy but also filling and wonderfuly meal for this season of fresh spring mornings and still cold breezy nights. Above all, it is an easy asparagus soup recipe which comes together super fast! Just in 20-25 mins.

Asparagus is must-have in month of April. Even though we see it for many months during spring-summer season… March-April crop is so plum, fresh, and sweet. is one mighty vegetable loaded with potassium, vitamins, and dietary fiber. so good for you. Plus this simple veggie you can serve be served roasted, blanched, or sauteed with pinch of salt.. and it will still make any plate of food healthy and wonderfuly.

It is very important to cook asparagus properly. Just like green beans, too long cooking will make’em pale and mushy. However, when used in soups. It will be okay to cook’em a little more. Yes, the soup color will not be as green but taste will be amazing. Actually, if you just starting to use asparagus in cooking? I would say, start with an easy soup such as this one. Asparagus is a little expensive vegetable. So, soup will be a perfect way to not worry about wastage and make a delicious seasonal vegetable dinner.

To prepare asparagus soup, we start by trimming the hard stems of asparagus, peel ginger and rough chop all veggies along with yellow part of leeks. We like to use only yellow part of leek because these are sweeter and melt in soup.

Once aromatics are sauteed and soft, we saute asparagus for 1 minute, then add spinach, generous pinch or two of salt.

Boiling all ingredients for 10 minutes (fresh asparagus takes 7-10 minutes to get tender) enhance the flavor of soup, and it is ready to puree. So easy. I have used immersion blender to puree this batch of soup. You can also puree it in stand mixer. Once pureed, return soup back to pot, warm it up with coconut milk and adjust seasonings. At this point, you taste and adjust seasonings.

For Vegan Asparagus Soup:

Ingredients

• 1 bunch asparagus (about 1.5 pound, end trimmed)
• 1 cup coconut milk (8 ounce can of lite coconut milk, use more per preference )
• 1/2 tsp chili flakes (adjust per taste)
• 1 tbsp lemon (juice, adjust per taste)
• Salt and black Pepper (adjust per taste)
• 1/2 cup Kimchi (vegan kimchi, for serving, optional)
• 4 Cup vegetable Stock (prefer homemade)
• 1 tsp garlic ( about 2 cloves, minced)
• 2 cup spinach (fresh leaves, chopped)
• 2 tbsp olive oil
• 1 Leek (white part, thin sliced)
• 1 inch ginger (peeled and rough chopped)
• 1 tsp thyme
• 1/2 cup cilantro (or parsley, fresh leaves)

Instructions

• Heat 1 tbsp of oil in a heavy bottom pot. Add chopped leeks, garlic, chili flakes, ginger, and thyme. On medium heat, saute until leeks are soft (4-5 minutes) Don’t let garlic burn.
• Add rough chopped asparagus with 1/4 tsp of salt and saute for 1 minute. Then add chopped spinach, 1 cup water and 4 cup vegetable stock. Bring to boil, reduce heat and cook for 8-10 minutes or until asparagus is soft.
• Add chopped cilantro, lemon juice. Using immersion blender or stand mixer, puree soup in 2-3 batches. Return soup to pot (heat on), add coconut milk and mix well. Taste and adjust salt (you need more salt).
• Serve immediately with garnish of kimchi and asparagus shoots. Drizzle remaining olive oil and black pepper before serving-optional. Add black pepper to taste.

Click see more for different soup recipes .

Notes

For more vibrant green vegan asparagus soup, feel free to add spinach just before pureeing.

Also, due to acidity of lemon, cream-bases tend to curdle. I recommend adding coconut milk just before serving. Serve immediately is the key.

If you thinking: Kimchi, how is it vegan? Well, I found one or two brand recently which was vegan. So all those kimchi lovers, now you can eat vegan kimchi now. 🙂 Please use if you kimchi like. Vegan asparagus soup is vegan with this kimchi, or without.