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Vegan Asparagus Soup

Enjoy spring produce with this vegan asparagus soup, featuring fresh peas, leeks, and shallots. This veggie forward soup is ready in 30 minutes.

Author:

Elizabeth | At Elizabeth's Table

Serves:

6

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 2 Large Leeks, sliced
  • 2 Small Shallots, sliced
  • 6 Cloves Garlic, minced
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper
  • 2 Pounds Asparagus (2 bunches) woody stems removed, and sliced into 1" pieces
  • 1 Cup Fresh Peas
  • 4 Cups Vegetable Broth
  • 2 Cups Non-Dairy Milk (or water)

Instructions

  1. In a large pot, heat the leeks, shallots, garlic, salt, and pepper over medium heat. Cook 5 minutes. Use a splash of vegetable broth to prevent sticking.
  2. Add the asparagus, peas, vegetable broth, and non-dairy milk. Bring to a boil and let cook for 5 minutes, until the asparagus is tender.
  3. Transfer to a blender and blend until smooth. You may need to do this in two batches.
  4. Serve immediately with a garnish of fresh peas or chopped parsley.