Jump to Recipe Ready in just 35 minutes, this vegan asparagus soup is rich and creamy without any dairy! Made with fresh asparagus, potatoes, lemon and dill, this soup is packed with bright flavor.Why I Love This Recipe Spring is right around the corner and this creamy soup is the perfect meal to transition into the new season.  It’s refreshing, bright, and blended to creamy perfection with no added dairy.Want to know the secret to getting that creamy, smooth texture without heavy cream? Potatoes! Foods that are higher in starch, like potatoes, act as a natural thickening agent when broken down.

Speaking of veggies, asparagus is seasonal during the spring months, meaning you’re likely purchasing it around the time that it was harvested.In other words, it’s fresh, more flavorful, loaded with nutrients, and often less expensive than other veggies that aren’t in season.Winning all around! I love how easily this soup comes together too – a quick prep of the veggies, a quick sauté, a quick simmer, a quick blend, and voila you’ve got a delicious soup in about 35 minutes.  When the temps are just slowly starting to warm up and you aren’t totally ready to give up soup season, asparagus soup has your back.

Ingredients You’ll Need Notes on Ingredients asparagus: excellent source of fiber and several vitamins and minerals like vitamin A, C, K, and folate.I always use fresh asparagus in this recipe since they lend the best flavor, but frozen could also work

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