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Easy Asparagus Soup (WFPB, Vegan)

With a short ingredient list and delicious flavor, you'll enjoy making this every asparagus season.

Course Soup
Keyword asparagus soup, vegan, wfpb
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 bowls
Author Faithful Plateful


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 rib celery, chopped
  • 1 large potato (or 2 small), peeled and diced
  • 1 lb asparagus (1 large bunch)
  • 5 cups vegetable broth
  • 1 tsp lemon juice (I just squeeze half a lemon)
  • salt, pepper, and smoked paprika to taste


  1. In a large pot, saute the onion, garlic and celery in a splash of water. Let cook over med-high heat until fragrant and soft, about 5 minutes.

  2. Meanwhile, break the woody ends off the asparagus, and chop into 1-inch lengths. Save some of the asparagus tips to cook as a garnish. You should have 3 cups of chopped asparagus.

  3. Add the potato and asparagus to the pot, and add the vegetable broth. Cover, and let simmer for about 15 minutes, until the asparagus and potato are very soft.

  4. Use an immersion blender or blender to blend until smooth. Don't over-blend, as the potato can get gummy.

  5. Squeeze the lemon juice in, and add salt and pepper to taste. I like a sprinkle of smoked paprika on my bowl, as well.

  6. To cook the asparagus tips, simply put them in a small skillet or sauce pan with 1/4 inch of water, and let them steam until crisp-tender. Put a few on each person's bowl.

Recipe Notes

Adding other spring vegetables like broccoli or peas works well! It will simply be a little thicker and have a different flavor. Peas don't blend perfectly smooth, so if you don't like any texture, don't use them.