This dairy free creamy asparagus soup takes less than 40 minutes to prepare. It's silky smooth and topped with a creamy plant-based herb yogurt. The perfect healthy soup to serve up for lunch or dinner.
Cut the ends of the asparagus off. Discard or save to use in vegetable stock. Chop the stalks into ½ inch pieces. Reserve the tips and keep separate.
Heat the oil in a large pot over medium high heat. Add the garlic, leek and onion to the pan. Cook for 8-10 minutes or until the onion is tender and slightly browned.
Add the vegetable stock and potatoes to the pan and cook for 10 minutes. Then add the chopped asparagus stalks to the pot and cook for an additional 10 minutes.
Allow to cool, then place into a blender and puree until smooth.
Place the soup back in the pan. Add salt and pepper and squeeze 1 wedge of lemon into the soup. Add the blanched asparagus tips and heat just until hot.
Asparagus Tips
Heat a pot of water to boiling. Drop the asparagus tips into the boiling water and cook until tender, 2-3 minutes.
Herb Yogurt
Place yogurt in a bowl. Add a bit of salt and white pepper to taste. Squeeze a lemon wedge into yogurt and add tarragon. Mix together and serve on top of soup.
Notes
Tips for Best Results:When cooking the onions, leeks and garlic, stir frequently to prevent burning which may cause a bitter flavor in the vegetables. Reduce the heat if necessary.Vegan asparagus soup works best with fresh asparagus.To make patterned drizzles on the top of the soup, thin out the yogurt with water and pour yogurt into a squeeze bottle.Don't overcook the asparagus tips when blanching. You want them to have a little bite, plus they will cook a tiny bit more when added to the soup. Cooking them this way ensures some texture and also keeps them vibrant green.