Vegan Asparagus Soup with Coconut Milk

Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer

Cuisine East Asian, South Asian, Western

Servings 4

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

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.

Toss in the potato and asparagus, stir, and let everything mingle for a minute or two.

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.

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.

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.

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).