Asparagus Soup
This simple asparagus soup is light, cozy, and full of fresh spring flavor. Potatoes make it naturally creamy, asparagus brings that bright green goodness, and a spoon of vegan sour cream at the end ties everything together. It’s an easy weeknight soup that still feels a bit fancy.
Soup Instructions
- Peel the potatoes and cut into small cubes. Chop the onion, slice the celery, chop the parsley, and cut the asparagus into bite-sized pieces (trim off the woody ends).
- Heat the olive oil in a pot over medium heat. Add the onion and sauté for 3–4 minutes until softened.
- Add the potatoes, celery, parsley, and vegetable broth. Bring to a boil, then simmer for 10 minutes.
- Add the asparagus and cook for another 10 minutes, or until the potatoes and asparagus are tender.
Finish and Serve Instructions
- Turn off the heat and let the soup rest for 2–3 minutes.
- Stir in the vegan sour cream until creamy and well combined.
- Taste and adjust if needed (depending on how salty your broth is).
- Serve warm.
Notes
- If you want a smoother soup, blend part (or all) of it with an immersion blender, then stir in the sour cream off-heat.
- Asparagus thickness varies: thin asparagus may only need 6–8 minutes in the soup.
- Add the sour cream after cooking (off the heat) so it stays creamy and doesn’t split.
- Broth saltiness varies a lot — always taste at the end before adding anything extra.
Equipment Needed
- Pot
- Stove
- Knife
- Cutting Board
- Wooden Spoon
- Kitchen Scale
- Measuring Cups
- Spatula
- Ladle
- Bowl
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