Easy Vegan Asparagus Soup

Easy Vegan Asparagus Soup

Get super healthy! This recipe was developed for a friend who has recently gone vegan. (Meaning no dairy products or meat) But, even without the bit of sour cream, like I usually add, fresh asparagus still makes a wonderful soup. If you’re not vegan, be sure to add 1/4 cup of sour cream before you puree soup mixture in the blender. It makes it extra good!

Easy Vegan Asparagus Soup
Prep time
Cook time
Total time
A quick and delicious soup that's so healthy!
Recipe type: Vegan, Vegetarian, soup
Cuisine: Californian
Serves:: 3 Cups serves: 3
  • ½ lb Fresh asparagus, washed and cut into 1” lengths
  • 2 C Swanson Vegetable Stock
  • 1 T Water
  • 1 t Cornstarch
  • ½ t Kosher sea salt, or to taste
  • ¼ t Freshly ground black pepper, or to taste
  • ¼ C Knudsen Sour Cream, optional (not vegan)
  1. In a medium saucepan over medium-high heat, heat broth until boiling.
  2. Add asparagus and cook in the hot broth for about 3 minutes, or until tender.
  3. While asparagus is cooking, combine water and cornstarch in a small bowl and mix very well.
  4. Add cornstarch/water and salt & pepper to saucepan and quickly whisk to blend into hot broth mixture.
  5. When asparagus is tender, let cool slightly, then carefully pour hot asparagus broth into a blender.
  6. If using, add sour cream.
  7. Cover blender lid with a clean kitchen towel and blend, until very smooth and velvety, for 1-2 minutes.
  8. Serve hot or refrigerate for up to five days.
  9. Reheat in microwave as needed.


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