Dairy-Free Asparagus Soup Recipe
This dairy-free asparagus soup is easy to make, filling, and flavorful. This delicious soup is also gluten free and vegan.
Servings: 5
Calories: 122kcal
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.
Nutrition
Serving: 1.5Cups | Calories: 122kcal | Carbohydrates: 15g | Protein: 4.7g | Fat: 6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.1g | Sodium: 751.8mg | Potassium: 460.7mg | Fiber: 4.9g | Sugar: 6.7g | Vitamin A: 815.7IU | Vitamin C: 22.2mg | Calcium: 69.8mg | Iron: 2.9mg