If you're craving something light, green, and totally cozy, this vegan asparagus soup with coconut milk is about to become your new favorite. It’s silky, satisfying, and so easy to whip up with just a few pantry staples and a bunch of fresh asparagus. This isn't just another green soup—it’s a flavor-packed, creamy asparagus soup that gets its richness from coconut milk instead of dairy. Whether you're exploring more easy soup recipes or in need of an antiinflammatory soup that tastes as good as it feels, this one hits all the marks.
Vegan Asparagus Soup with Coconut Milk
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine East Asian, South Asian, Western
Large soup pot or Dutch oven Essential for building flavor and simmering everything to tender perfection.
Immersion blender Great for blitzing the soup right in the pot, but a countertop blender works fine too.
Knife and Cutting Board For prepping your veggies.
Ladle and bowls You’ll want something big and cozy to serve this in.
- 1 tablespoon olive oil or avocado oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 celery stalk chopped (we’re borrowing a page from those classic celery soup recipes)
- 1 lb fresh asparagus trimmed and chopped
- 1 medium Yukon gold potato peeled and diced (adds body and creaminess)
- 3 cups vegetable broth
- 1 cup full-fat coconut milk shake the can well!
- Juice of half a lemon
- Salt and pepper to taste
- Optional toppings: chopped herbs swirl of pesto for a little pesto soup flair, or a sprinkle of nutritional yeast
Sauté the base
Heat the olive oil in a large soup pot over medium heat. Add the chopped onion, garlic, and celery. Cook for about 5 minutes until the veggies are soft and fragrant.
Add the veggies
Toss in the potato and asparagus, stir, and let everything mingle for a minute or two.
Pour in the broth
Add the vegetable broth and bring it all to a boil. Reduce to a simmer and cook for 15 minutes, or until the asparagus and potatoes are fork-tender.
Blend it up
Remove the pot from heat and blend the soup using an immersion blender. For a super smooth finish (channeling that cream of asparagus soup best energy), transfer in batches to a high-speed blender.
Stir in coconut milk
Return the soup to low heat and stir in the coconut milk. This gives it a lush, creamy asparagus texture with zero dairy. Season with salt, pepper, and a squeeze of lemon juice to brighten it all up.
Taste & top
Adjust seasonings and ladle into bowls. Top with a swirl of pesto if you like that pesto soup vibe, or add a little nutritional yeast for a cheesy kick (hello, cheesy asparagus soup without the cheese).
Pairings
This soup pairs beautifully with warm crusty bread, a slice of sourdough, or even a side of roasted chickpeas for some added crunch. Want a full-on springtime dinner? Serve it alongside a roasted veggie quinoa salad or a chilled glass of sauvignon blanc.
FAQs
1. Can I roast the asparagus first?
Definitely. Roasting gives the soup a deeper, richer flavor. Just toss the chopped asparagus in olive oil and roast at 400°F for about 15 minutes before adding to the pot. It’s a great twist if you're in the mood for a roasted asparagus soup vibe.
2. Is this soup good for meal prep?
Absolutely. It keeps well in the fridge for 4–5 days and freezes like a dream. It’s a go-to for those who like having easy soup recipes on hand all week.
3. Can I make it nut-free?
Yes—coconut milk is nut-free, but always check the label. For a different plant-based creaminess, oat milk can work too.
4. Is this an anti-inflammatory soup?
Totally! Asparagus is naturally anti-inflammatory, and the soup is loaded with good-for-you ingredients like garlic, celery, and olive oil. Swap the white potato for sweet potato if you want to give it an extra boost.
5. How does this compare to cream of asparagus soup?
While classic cream of asparagus is made with dairy, this version nails that smooth, creamy texture thanks to the potato and coconut milk. It's a lighter, plant-based take that still brings major comfort.
