Delicious Vegan Asparagus and Potato soup. Potato adds creaminess without adding cream. Almond milk take care of takes care of protein part of soup as well as healthy fat
If you are looking for a simple and ultimate comfort soup that you can make with few fresh ingredients, then try this delicious vegan asparagus and potato soup. Potato adds little bit of creaminess while almond milk takes care of protein part of soup as well as healthy fat.
Asparagus is one of the ancient vegetables that is remarkably nutritious with aphrodisiacal qualities. It originated almost 2,000 years ago in the eastern Mediterranean region. They are high in folic acid and is a good source of potassium, fiber, thiamin, and vitamins A, B6, and C. A 5-ounce serving provides 60% of the RDA for folic acid and is low in calories.
Do you want to boost your Vitamin B6 intake then add avocados, bananas, oatmeal, and salmon in your menu?
Asparagus is abundant during the months of February to June, with April being the peak. So, try to add them in your favorite recipes.
Fresh asparagus will be bright green with no signs of shriveling. The tender tips may have a purplish cast, but they should be firm and tight, never mushy.
Ingredients to make this Vegan Asparagus and potato soup
Asparagus. I used a bunch of asparagus about 1 pound. You need to use only the tender ones. Use only the stalk you can break into pieces, bottom woody part which you were not able to break should not be used.
Potato: I used small red potato, peeled, and chopped, you need to use waxy potato for soup and stew.
Red onion: onion adds little sweetness to the soup. You can use white or yellow onion if you want.
Coconut oil: Coconut oil has a high smoke point and longer shelf life than some other fats and is also the best vegan replacement for butter.
Cumin: I found that cumin goes well with asparagus if you want you can add it, otherwise just skip it
Almond milk If you like creamy soup like me, here both almond milk and potato adds creaminess. I used unsweetened almond milk which adds extra dose of healthy fat.
Croutons: This will give a crunch while enjoying the soup.
Vegetable stock: I used homemade vegetable stock that was made without any added sugar. If you are using store bought you need to watch sodium content.
Salt and pepper: This is common seasoning which brings out flavor as well as taste.
Variation of this vegan asparagus and potato soup
I have used almond milk, if you want you can use your favorite milk, I think oat milk and coconut milk will also be delicious.
If you want roasted flavor to the soup, try to roast both asparagus and potato in the oven or just pan roasting them will be good
I added croutons while serving the soup, you can use roasted coconut, pepitas, or keep it simple with some green onion or chives.
I have used homemade vegetable stock, if you want you can use vegetable bouillon too (then Mix 1 tablespoon of bouillon powder per 1 cup hot water to make a warm and soothing broth for any soup )
Do you want more Asparagus recipes here?
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Vegan Asparagus and potato soup
- 1 tablespoon coconut oil
- ½ cup red onion
- 3 cups No salted added vegetable broth
- 1 pound asparagus trimmed and cut into 1-inch pieces
- ¾ cup diced peeled potato
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, cumin, pepper, and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree within a regular blender or immersion blender (Use caution when pureeing hot liquids.)
- Bring back the soup to heat and add almond milk and bring it to rolling boiling.
- Serve the soup topped with the croutons and extra almond milk if desired.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.