Go Back Email Link
+ servings
one white bowl of asparagus soup
Print Recipe
4.99 from 58 votes

Creamy Vegan Asparagus Soup With Potato (Gluten Free) 

A creamy vegan asparagus soup with potatoes made using fresh vegetables and caramelised onions blended with coconut milk. This vegan soup is also naturally gluten free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, side, Soup
Cuisine: Australian, French
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 223kcal
Author: Janelle Hama

Ingredients

  • 650 grams Asparagus spears trimmed and quartered
  • 2 medium Potatoes diced
  • 1 medium Onion brown or white, diced
  • 2 cloves Garlic, crushed crushed
  • ¾ cup Coconut milk
  • 4 cups Vegetable stock
  • 2 tablespoon Olive oil
  • ½ teaspoon Paprika
  • cup Pine nuts optional

Instructions

  • Over med heat, in a pot add oil and onion together whilst cold and lightly caramelise onion.
    1 medium Onion, 2 tablespoon Olive oil
  • Add asparagus and stir through the onion, coating every bit of asparagus until they have slightly softened. Add potato, garlic, vegetable stock, paprika and stir.
    650 grams Asparagus spears, 2 medium Potatoes, 4 cups Vegetable stock, ½ teaspoon Paprika, 2 cloves Garlic, crushed
  • Cover pot and bring to the boil, turn heat to low and allow to simmer for about 12 minutes.
  • Add coconut milk, cover the pot and allow to simmer for another 3 minutes.
    ¾ cup Coconut milk
  • Take asparagus soup off heat and allow to cool for 5 min. Optionally - Meanwhile, dry pan toast pine nuts until golden.
  • Using an immersion blender, blend asparagus soup with coconut milk until creamy. Garnish with pine nuts and serve warm.
    ⅓ cup Pine nuts

Video

Notes

If you do not have an immersion blender, a regular blender can be used, however, stand the pot of soup for 10 minutes before blending and leave the lid ajar to avoid any pressure build up.
You can swap out the coconut milk for your preferred dairy free milk.
Lemon can be added when served. Simply squeeze freshly lemon juice to the individual portions. I have found some people welcome the addition of lemon and some prefer without. 
Enjoy this vegan asparagus soup with
Freshly made dinner rolls or damper (basic bread) Or enjoy it with a side of orange and fennel salad.

Nutrition

Calories: 223kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1013mg | Potassium: 542mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1872IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 6mg