Creamy Plant Based Asparagus Soup

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 25

Servings:

Calories: 232kcal

Elevate your next meal with this incredibly silky, vibrant green asparagus soup. By swapping heavy cream for fresh, ripe avocado, this recipe achieves a luxurious, butter-soft texture while keeping the flavor clean and bright.

Simply sauté fresh asparagus with aromatics, blend until perfectly smooth with vegetable broth and avocado and beans, and finish with a zesty splash of lemon. It is a fresh, sophisticated, and nourishing bowl that feels indulgent without the dairy.

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Equipment

Ingredients

1 onion diced
2 cloves garlic minced
2 cups cabbage chopped
1 lb asparagus chopped
1 tbsp nutritional yeast
14 ounces white beans cooked
1 tbsp tamari low sodium
1 liter vegetable broth low sodium
½ avocado
1 tbsp lemon juice
½ tsp cracked pepper

Instructions

Sauté the onions until lightly browned using a little water to deglaze the pan.
Add the garlic and cabbage and cook a few minutes or until cabbage is almost soft adding a bit of water if it starts to stick.
Add the remaining ingredients except for the avocado and lemon juice and simmer until the asparagus is soft, between 10 and 15 minutes.
Let the soup cool a bit and then add the avocado and lemon juice and blend, a small amount at a time, until creamy.
Garnish each bowl with some fresh chopped herbs such as tarragon, dill or mint and toasted pepitas.

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Nutrition