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    Home » Soup

    Healthy Vegan Asparagus Soup Without Cream

    Published: Mar 20, 2018 · Modified: Mar 25, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 8 Comments

    Jump to Recipe Print Recipe

    This is the most delicious healthy vegan asparagus soup. Traditionally many asparagus soups have been made with cream, so I thought it was important to bring you a fresh, healthy, dairy-free version without cream (I give you an option to make it 'creamy' later!). Soup in Spring? Well, Springtime doesn't always mean warmth. That's why it's totally acceptable to eat soup throughout this season using all the lovely produce that's come into season. Asparagus is such a delicacy this time of year and we need to make the most of it.

    Two bowls of healthy vegan asparagus soup on a table with some bread. this recipe
    Jump to:
    • 🌿Ingredients
    • 🌱Make your own soup stock!
    • 👩‍🍳How To Instructions
    • ❓FAQ for vegan asparagus soup
    • 🥣What to serve with the soup
    • 🍲Other soup recipes
    • 📖 Recipe
    • 💬 Comments

    🌿Ingredients

    This vegan asparagus soup has familiar and simple ingredients. You'll need:

    • Asparagus - if you love asparagus, then you'll love these 15 Delicious Asparagus recipes that you can try after you've made this soup!
    • Leeks
    • Butter beans
    • Thyme
    • Vegan white wine - not all wine is vegan but many supermarkets label this well now.
    • Olive oil - for sauteeing (or you can sautee in water)
    • Vegetable stock (or make your own)

    🌱Make your own soup stock!

    Why make your own stock? It makes good use of the top bits of the leek & the woody asparagus ends - so great for reducing waste. It also doesn't take long. Simmered for half an hour or so, it really does add a whole other level of flavour that you just can't get with a pre-made stock or standard boullion. I like to add some kombu seaweed to any stocks that I make. It's naturally full of glutamine, which means it imparts a full, rounded umami, which means savoury, flavour to the stock (and is super good for you. Yay!).

    But don't worry if you don't have time to make your own stock, you can instead use a good quality stock such as Marigold Boullion or 9 Meals from Anarchy.

    👩‍🍳How To Instructions

    Here's how to make this healthy vegan asparagus soup, which requires very little prep time.

    1. Finely chop the leeks.
    2. Chop up your asparagus, leaving the spear tips aside for later.
    3. Sautee the leek in olive oil or water.
    4. Add the butterbeans, wine, stock & herbs. Simmer for 5 minutes.
    5. Bash the butterbeans with a masher to make the soup creamy.
    6. Add the asparagus to the soup and simmer over a medium heat.
    7. Add the asparagus tips at the end for just 5 minutes (so they don't over cook).
    • Ingredients for the soup
      1) Get your ingredients ready - asparagus, leek, olive oil, stock, butterbeans, white wine & thyme.
    • image showing leeks finely chopped
      2) Finely chop the leeks.
    • image showing: Chop the asparagus, leaving the pretty tips
      3) Chop the asparagus, leaving the pretty tips.
    • image showing sauteeing the leek in olive oil
      4) Sautee the leek in olive oil or water.
    • 5) Add the butterbeans, wine & herbs.
      5) Add the butterbeans, wine, stock & herbs. Simmer for 5 minutes. Bash the butterbeans with a masher to make the soup creamy.
    • Image showing soup ready to add the asparagus.
      6) Add the asparagus (but not the tips) to the soup and simmer. Add the asparagus tips after simmering for 5 mins.

    The nice thing with this soup is you don't need to puree it. You just squish the butterbeans with a potato masher to break them down a bit & let out their starchy insides. This starchyness adds a luxurious silky quality that works so well with the asparagus and makes the soup creamy.

    You can also use cannellini beans instead of butterbeans, both will add that delicious creamy mouthfeel that's so yummy.

    Image of the vegan asparagus soup up close, without cream.

    ❓FAQ for vegan asparagus soup

    What goes into the soup stock if I want to make my own?

    For this one you need the tops of the leeks, the woody ends of the asparagus, some pepper, a piece of kombu seaweed and some other veggie trimmings.

    Do you need a blender for this recipe?

    No blender needed! Just mash the beans up a bit with a fork or a potato masher to give creaminess to the soup. Of course you could blend the soup if you wanted to. An immersion blender is great for this.

    When do you add the asparagus tips to the soup?

    Asparagus tips are a little more tender than their stalks, so add them to the soup about 5 minutes before serving. You can even just steam them over the soup if you want to be fancy & serve them on top of the soup as a garnish.

    How could I add extra creaminess to the soup?

    You could blend up the soup (an immersion blender is easiest for this, but a food processor is also great) and then add a bit of coconut milk or vegan cream. This would be delicious!

    Is this soup gluten-free?

    Yes. Double-check that your stock is gluten-free though (most are).

    Can I freeze the asparagus soup?

    Yes - just put it in an airtight container and it will last for months.

    Hands picking up a bowl of vegan asparagus soup.

    🥣What to serve with the soup

    The match made in heaven is soup and bread. Here are some of our favourites that we love to mop up the juices of this vegan asparagus soup with.

    • Easy Triple Garlic Flatbreads
    • Easy Vegan Chickpea Flour Flatbreads

    You could also add some ground black pepper at the end, or even a squeeze of lemon juice. If you want something really special, try my homemade version of vegan parmesan cheese!

    🍲Other soup recipes

    We love a good healthy soup recipe, and plenty of them lend themselves to spring! These are delicious:

    • Spring Greens Minestrone Soup
    • Golden Sunshine Vegetable & Corn Chowder
    • Lentil and Tomato Soup

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Healthy vegan asparagus soup in a bowl.

    Healthy Vegan Asparagus Soup Without Cream

    Louise-Claire Cayzer
    A delicious asparagus soup that's full of spring flavours, for when spring hasn't got the hang of being warm yet! It has added butter beans for extra protein.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Dinner, Soup
    Cuisine british, French, Vegan
    Servings 4
    Calories 178 kcal

    Equipment

    • 1 Large Saucepan
    • 1 Chopping board
    • 1 Chef's knife or vegetable knife

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    For the stock (optional)

    • Handful leek tops
    • All the the woody asparagus ends
    • A few parsley stalks
    • 1 10x 5 cm piece kombu
    • 1 teaspoon whole peppercorns
    • water to cover
    • carrot, onion, parsnip & other veggie trimmings if you have them

    For the Soup

    • 200 g (1½ cups) asparagus (1 bunch/15 stalks )
    • 200 g (2¼ cups) leek (finely chopped, about 1 medium leek)
    • 250 g (1½ cups) cooked butter beans (equivalent of 1 standard tin/can)
    • 4 sprigs thyme (1 tsp)
    • 120 ml (½ cup) vegan white wine
    • 1 tablespoon olive oil (for sauteeing, can also use water)
    • 500 ml (2 cups) vegetable stock (make your own - see recipe above - or use good quality boullion powder)

    Instructions

    To make the stock

    • Add all the stock ingredients into a large pot. Cover with water and bring to the boil. Simmer for half an hour to 1 hour (depending on how much time you have!).
    • Drain and keep the liquid. *Warning- be sure to drain into another large pot. Not down the sink.

    To make the soup

    • Finely chop the asparagus stalks reserving the asparagus spear tops. Chop the leek finely too. 
    • In a large saucepan gently sautee the leek in the oil or water.
    • Add the asparagus stalks, the wine, the butterbeans, the thyme and the stock.
    • Simmer for around 10 mins until all the veggies are soft. 
    • Squish the butterbeans around the pot with a potato masher and taste. Adjust the seasoning as needed.
    • Add the asparagus spear tops in, and simmer for another 3 minutes so they are just cooked but still green.
    • Serve with crusty bread or on it's own, making sure each person has a fair share of the asparagus tops. 

    Nutrition

    Calories: 178kcalCarbohydrates: 25gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 514mgPotassium: 551mgFiber: 7gSugar: 6gVitamin A: 1531IUVitamin C: 10mgCalcium: 64mgIron: 4mg
    Keyword asparagus, asparagus soup, bean soup, butterbean, soup
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

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    Reader Interactions

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    1. Susanne Chambers says

      April 24, 2019 at 1:59 pm

      4 stars
      Delicious vegan recipe. I was not sure how big is a 'tin' of beans? I assumed it's the common can size (400 g /15 oz) but am not sure because my soup felt like it needed more beans to be more creamy. Also, is it supposed to be drained beans or non-drained?

      Thanks

      Reply
      • Louise-Claire Cayzer says

        April 25, 2019 at 12:50 pm

        Hi Susanne,
        Thanks for the feedback. I'll update the recipe to be clearer..
        A 'tin' of beans is 400g and I did drain these.
        You could always add more beans if you want a creamier soup- give them a bit of a bash around to really bring out their starchy creaminess.

        Reply
    2. Tavo says

      March 19, 2022 at 1:24 pm

      5 stars
      Yumm! The soup was awesome! I love cooking with fresh asparagus!

      Reply
    3. Ashley says

      March 19, 2022 at 2:50 pm

      5 stars
      Delicious! We need more vegan recipes/soups without cream.

      Reply
    4. Angela says

      March 19, 2022 at 3:09 pm

      5 stars
      What a fabulous soup! Love the addition of the butterbeans here. So delicious!

      Reply
    5. Casey says

      March 19, 2022 at 3:13 pm

      5 stars
      This soup was delish! We love asparagus! I added a little coconut milk for extra creaminess and it was perfect!

      Reply
    6. Michelle says

      March 20, 2022 at 8:24 pm

      5 stars
      Love all of the fresh ingredients in this recipe. It's perfect for asparagus season!

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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