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Asparagus cream soup with almond milk served
Silky vegan asparagus soup made with almond milk, garnished with crunchy toasted almonds

Vegan Asparagus Cream Soup with Almond Milk

Author: Flavelo
Recipes Vegetarian & Vegan Soups Starters
Asparagus is the harbinger of spring, an elegant and refined vegetable. In this dairy-free version, the nutty aroma of almond milk wonderfully complements the distinctive taste of asparagus. The thickness of the soup is provided by a potato here too, keeping it flour-free and light so it doesn't weigh down the stomach.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Sieve (optional, if you want it very silky)

Allergen Information

⚠️ Nuts (Almonds)

Instructions

1 ✓

Wash the asparagus and snap off the woody ends. Cut off the tips (spears) and set aside, chop the stalks. Dice the potato and onion.

Tip: Asparagus tips are the most delicious parts; we don't blend these but use them as a soup garnish.
2 ✓

Sauté the onion in oil, but do not brown it. Add the asparagus stalks and potato.

Tip: For cream soups, browning is not the goal, so the soup colour remains beautifully clear.
3 ✓

Pour in the stock and cook the vegetables until soft, about 15 minutes.

Tip: The flavour of the stock determines the soup, use a good quality one.
4 ✓

Blend the soup until smooth. If it remains fibrous due to the asparagus, you can pass it through a sieve.

Tip: Green asparagus can sometimes remain stringy; sieving helps achieve a 'Michelin-star' texture.
5 ✓

Return to the heat, pour in the almond milk and the reserved asparagus tips. Cook for another 3-4 minutes.

Tip: This time is enough for the tender tips to cook until crunchy (al dente).
6 ✓

Season with salt and white pepper. Sprinkle with toasted almonds when serving.

Tip: The heat of white pepper is less intrusive and doesn't 'speckle' the pale soup.

Recipe FAQ

How do I snap off the asparagus ends?
Hold the asparagus at both ends and bend it. It will naturally snap where the woody part ends.
Can almond milk curdle?
Yes, due to acid or prolonged boiling. Therefore, only add it at the end.

Ingredients

  • 500 g Green asparagus
  • 400 ml Unsweetened almond milk
  • 1 whole Onion
  • 1 whole Medium potato
  • 500 ml Vegetable stock
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Ground white pepper
  • 2 tbsp Flaked almonds (toasted)