Description
This creamy vegan asparagus soup is a delightful blend of fresh leeks, asparagus, peas, and potatoes, simmered in vegetable broth and oat milk, then blended to a smooth, comforting consistency. Enhanced with fresh dill and spinach, this nutritious soup is perfect for a light lunch or starter, garnished with nondairy cream and pea shoots for added freshness and texture.
Ingredients
Soup Base
- 3 tbsp vegan butter (or olive oil), divided
- 2 cups diced leeks (approximately 2 leeks)
- 2-3 cloves garlic, minced (about 1 tbsp)
- 1 cup shelled peas (fresh or frozen)
- 2 cups asparagus, chopped into 1-inch pieces
- 2 cups peeled and diced yellow or russet potatoes (about 2 large potatoes)
- 1 1/2 tsp fine grain kosher salt
- 1/2 tsp black pepper
- 2 tbsp freshly squeezed lemon juice
- 2 cups vegetable broth
- 1 cup nondairy milk (preferably oat milk)
- 2 tbsp fresh chopped dill
- 2 cups fresh spinach
Toppings
- Nondairy cream or yogurt
- Pea shoots or microgreens
- Extra black pepper for garnish
Instructions
- Prepare the leeks: Slice the leeks in half lengthwise and wash thoroughly by soaking them in cool water for a few minutes if needed. Agitate gently with hands to remove dirt trapped between layers. Pat dry with a cloth or paper towel, then slice thinly, using only the white and light green parts, discarding the tough green leaves.
- Sauté leeks and garlic: Heat 2 tablespoons of vegan butter in a large pot over medium heat. Add the sliced leeks and sauté for 5 to 7 minutes, stirring frequently until softened. Add the minced garlic and cook for an additional 2 to 3 minutes until fragrant.
- Combine vegetables and season: Add the peas, chopped asparagus, diced potatoes, salt, and pepper to the pot. Stir well and cook for 2 to 3 minutes to mix the flavors. Then pour in the vegetable broth, nondairy milk, and freshly squeezed lemon juice. Bring the mixture to a boil, then reduce heat to low and simmer gently for 20 minutes until the vegetables are tender.
- Add greens and herbs: After the initial simmer, add the fresh spinach and chopped dill to the pot. Continue to cook on low heat for 5 to 10 minutes until the spinach has wilted and blended with the soup.
- Blend the soup: Carefully transfer the hot soup to a heat-safe blender. Add the remaining 1 tablespoon of vegan butter and blend on high until the soup is completely smooth and creamy. Alternatively, an immersion blender can be used directly in the pot for convenience. Taste and adjust the seasoning with additional salt and pepper if needed.
- Serve and garnish: Ladle the soup into bowls and top with a swirl of nondairy cream or yogurt, a handful of pea shoots or microgreens, and a sprinkle of black pepper for a fresh and inviting presentation.
Notes
- To clean leeks effectively, always separate the layers and rinse to remove grit.
- Frozen peas can be used if fresh ones are not available.
- For a richer flavor, use vegan butter instead of olive oil, but either works well.
- Adjust the thickness of the soup by adding more or less nondairy milk or vegetable broth.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use an immersion blender for easier cleanup and avoid transferring hot soup to a blender if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
