Go Back
+ servings

Vegan Asparagus Soup

Vegan Asparagus Soup is a fresh and easy way to take advantage of your local farm fresh produce. The season is short so make the most of it! Make a double batch because it freezes easily and you can savor it throughout the summer.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: Canadian
Keyword: vega asparagus soup
Servings: 6 cups
Calories: 102kcal


  • 2 Tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 1 clove of garlic, minced
  • 1 russet potato, diced
  • 3 cups asparagus, chopped into 1 inch pieces, woody ends removed
  • 5 cups veggie stock
  • 2 teaspoons basil
  • 1 teaspoon oregano
  • 1 teaspoon black pepper


  • Heat olive oil in saute pan on medium high heat.  Saute onions, potatoes celery, and garlic until soft and translucent. 
  • Add asparagus,and herbs, saute for 5 minutes. (Set aside a few pieces of cooked asparagus for garnish if desired)
  • Add vegetable stock and bring to a boil and simmer for 30 minutes.
  • Blend well with wand or transfer to a blender.  Taste and add seasoning if required.


Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Sodium: 788mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 925IU | Vitamin C: 7.3mg | Calcium: 30mg | Iron: 1.9mg
Tried this recipe?Let us know how it was!