This dairy-free creamy asparagus soup is 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 5-6 minutes or until the onion is tender.
Add the vegetable stock and potatoes to the pan and cook for 8 minutes. Then add the chopped asparagus stalks to the pot and cook for an additional 8 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
Stir Frequently. Especially when cooking the onions, leeks, and garlic, to prevent burning which causes a bitter flavor in the vegetables. Reduce the heat if necessary.
Use Fresh Asparagus. This soup recipe works best with fresh asparagus.
Drizzling the Yogurt. Thin it out with a bit of water to make it easier to drizzle.
Don't Overcook the Asparagus Tips. You want them to have a little bite, plus they will cook a tiny bit more when added to the soup. This method ensures some texture and also keeps them vibrant bright green color.
Storing: Store leftovers in an airtight container in the fridge for up to three days or the freezer for three months. If frozen, thaw in the fridge overnight before reheating. Reheat in the microwave in intervals or in a saucepan on top of the stove over medium heat.