Go Back
green asparagus soup with pistachios white bowl and spoon
Print
Vegan Creamy Asparagus Soup
Prep Time
10 mins
Cook Time
20 mins
Additional Time
5 mins
Total Time
35 mins
 

A delicious, creamy soup that has a bit of a spicy "kick!" You can serve it as an appetizer, or it does well on its own with a nice, hearty bread. Lunch or dinner, casual or fancy, this recipe works well in so many different ways.

Keyword: Vegan Creamy Asparagus Soup
Servings: 12 servings
Calories: 138 kcal
Author: Wendy Simon
Ingredients
  • 2 lbs asparagus fresh is best, but frozen will do in a pinch, chopped
  • 4 Cups water
  • 2 Tablespoons liquid coconut aminos
  • 1-2 Tablespoons Mrs. Dash™ original flavor adjust according to your taste
  • 2 Cups unsweetened plant milk almond, soy, hemp, or oat
  • 1/2 Cup almonds
  • 1/2 Cup almond butter
  • Shelled pistachio nuts for garnish
Instructions
  1. 1-Bring to a boil the chopped asparagus, water, coconut aminos, and Mrs. Dash in a soup pot.  Turn the heat down to simmer about 20 minutes.
  2. 2-Blend the simmered ingredients with the almond milk, almond butter, and almonds.  You can use an immersion blender, if you have one, or a regular blender.  (Some blenders require the ingredients to cool down a bit first.  Be sure to check your blender’s instructions.)
  3. 3-Serve hot, garnished with shelled, chopped pistachio nuts.
Recipe Notes

You may substitute cashews and/or cashew butter for some or all of the almonds and/or almond butter.