This dairy-free asparagus soup is easy to make, nutrient dense, and delicious. It’s loaded with flavor and has a satisfying, velvety consistency. This soup also happens to be gluten free and paleo diet friendly.
Ingredients and substitutions
Fresh asparagus works best in this soup, but you can substitute frozen asparagus if you prefer.
Fresh turnip adds a thick, velvety consistency to this soup. Turnip also adds a subtle hint of sweetness to the soup which complements the asparagus nicely.
Another key ingredient in this vegan asparagus soup is nutritional yeast, which adds a depth of flavor that tastes similar to cheese and gives this soup a big flavor boost. Nutritional yeast is commonly used in vegan cooking to achieve a “cheesy” flavor without using dairy products. You can omit the nutritional yeast if you prefer – this soup is delicious either way.
I opted to use water as the base for this vegan asparagus soup, because I think the flavors of the asparagus, turnip, onion and nutritional yeast were strong enough. This soup turned out delicious without having to use a broth base.
But for an even more flavorful soup, you can substitute low-sodium vegetable broth instead of water. And for an even creamier soup, you can substitute plant-based milk instead of water.
How to make dairy-free asparagus soup
Start by adding the chopped onions, chopped garlic, extra virgin olive oil, salt, and dried thyme to a large pot on the stove set to medium heat. Cook, stirring often, for five minutes or until the onions are softened.
Next you’ll add the chopped asparagus, turnips, and water to the pot, then bring to a simmer. Reduce the heat to low-medium, then continue to simmer for 30 minutes or until the vegetables are fork tender.
At this point you can remove some of the asparagus tips to use as a garnish for this vegan asparagus soup if you like. Next you’ll add the nutritional yeast to the pot (or omit it if you prefer), then let the soup cool off a bit. Once it’s cooled off, transfer it, in batches, to a blender or food processor, and then blend until smooth (or use an immersion blender to blend the soup right in the pot).
Garnish each bowl with a few of the reserved asparagus tips, if desired, and some black pepper, then serve hot.
Storage and freezing
Store this soup in an airtight container in the fridge for up to three days or freeze it for up to three months.
More dairy-free soup recipes
- For another yummy vegan soup recipe, try this paleo butternut squash soup.
- This gluten free, vegan mushroom soup is perfect when you’re craving comfort food.
- Or try this vegan cream of cauliflower soup. It’s hearty, filling, and so delicious.
Dairy-Free Asparagus Soup Recipe
Equipment
- Blender
Ingredients
- 6 cups water (or substitute low sodium vegetable broth or plant-based milk)
- 4 cups fresh asparagus, trimmed and chopped
- 2 cups chopped onion
- 2 cups peeled and chopped turnip
- 1/4 cup nutritional yeast (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped garlic
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon dried thyme
- black pepper to taste
Instructions
- Add the chopped onions, chopped garlic, extra virgin olive oil, salt, and dried thyme to a large pot on the stove set to medium heat.
- Cook, stirring often, for five minutes or until the onions are softened.
- Add the chopped asparagus, turnips, and water to the pot, then bring to a simmer.
- Reduce the heat to low-medium, then continue to simmer for 30 minutes or until the vegetables are fork tender.
- Add the nutritional yeast to the pot (optional).
- Remove some asparagus tips from the pot and reserve them to use as a garnish, if desired.
- Let the soup cool off a bit, then transfer it, in batches, to a blender or food processor, and then blend until smooth (or use an immersion blender to blend the soup right in the pot).
- Garnish each bowl with a few of the reserved asparagus tips, if desired, and some black pepper, then serve hot.
Notes
- Store this soup in an airtight container in the fridge for up to three days or freeze it for up to three months.