Name: Vegan Asparagus Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 tbsp vegan butter (or olive oil), divided; 2 cups diced leeks (about 2 leeks), white and light green parts only; 2–3 cloves garlic, minced (about 1 tbsp); 1 cup shelled peas (fresh or frozen); 2 cups asparagus, chopped into 1-inch pieces; 2 cups peeled and diced yellow or russet potatoes (about 2 large potatoes); 1 ½ tsp kosher salt; ½ tsp black pepper; 2 tbsp freshly squeezed lemon juice; 2 cups vegetable broth; 1 cup nondairy milk (such as oat milk); 2 tbsp fresh chopped dill; 2 cups spinach; For topping: nondairy cream or yogurt, pea shoots or microgreens, black pepper

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This Vegan Asparagus Soup is fresh, creamy, and packed with flavor from leeks, peas, spinach, and herbs. Blended into a silky texture with a touch of lemon and dill, it’s a wholesome, dairy-free soup that’s perfect for spring but comforting enough to enjoy year-round.

Why You’ll Love This Recipe

100% plant-based and dairy-free
Smooth, creamy texture without heavy cream
Packed with fresh seasonal vegetables and herbs
Light yet filling, great as a starter or main dish
Freezer-friendly and meal-prep friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tbsp vegan butter (or olive oil), divided
2 cups diced leeks (~2 leeks), white and light green parts only
2–3 cloves garlic, minced (about 1 tbsp)
1 cup shelled peas (fresh or frozen)
2 cups asparagus, chopped into 1-inch pieces
2 cups peeled and diced yellow or russet potatoes (~2 large potatoes)
1 ½ tsp kosher salt
½ tsp black pepper
2 tbsp freshly squeezed lemon juice
2 cups vegetable broth
1 cup nondairy milk (such as oat milk)
2 tbsp fresh chopped dill
2 cups spinach
For topping: nondairy cream or yogurt, pea shoots or microgreens, black pepper

Directions

Slice leeks in half, wash thoroughly to remove dirt, and pat dry. Thinly slice, using only the white and light green parts.
In a large pot, heat 2 tablespoons vegan butter (or oil) over medium heat. Add leeks and sauté for 5–7 minutes until softened. Stir in garlic and cook another 2–3 minutes.
Add peas, asparagus, potatoes, salt, and pepper. Stir well and cook for 2–3 minutes.
Pour in vegetable broth, nondairy milk, and lemon juice. Bring to a boil, then reduce heat to low and simmer for 20 minutes until vegetables are tender.
Add spinach and dill. Cook another 5–10 minutes until spinach is wilted.
Carefully transfer soup to a blender. Add remaining 1 tablespoon vegan butter and blend until smooth and creamy. Alternatively, use an immersion blender in the pot.
Taste and adjust seasoning.
Serve warm, topped with nondairy cream or yogurt, pea shoots, and extra black pepper.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes

Variations

Add a pinch of red pepper flakes for a little heat.
Replace dill with fresh basil, parsley, or tarragon for a different herb profile.
Stir in nutritional yeast for a cheesy flavor boost.
Swap peas for zucchini for a lighter, summery variation.
Make it heartier by adding white beans or lentils before blending.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium-low heat, adding a splash of broth or nondairy milk if needed.
Freeze for up to 2 months. Thaw in the fridge overnight and reheat as above.
Avoid boiling after blending to maintain smooth, creamy texture.

FAQs

Can I make this soup without a blender?

Yes, you can use a potato masher for a chunky texture, but blending creates a silky smooth finish.

Can I use frozen asparagus?

Yes, frozen asparagus works well—just add it directly to the pot without thawing.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free. Just make sure your broth is certified gluten-free.

Can I use a different nondairy milk?

Yes, almond, soy, or cashew milk also work. Avoid sweetened varieties.

How do I thicken the soup more?

Add an extra potato or reduce the broth slightly for a thicker consistency.

Can I serve this soup cold?

Yes, it can be served chilled as a refreshing spring or summer soup.

Do I need to peel the asparagus?

Not usually—just trim the tough woody ends before chopping.

What can I serve with this soup?

Crusty bread, vegan grilled cheese, or a simple side salad pair beautifully.

Can I make this in advance?

Yes, it tastes even better the next day as the flavors meld together.

How do I keep the green color vibrant?

Add spinach at the end of cooking and avoid overcooking after blending.

Conclusion

This Vegan Asparagus Soup is light, fresh, and full of flavor, making it the perfect healthy comfort food. With a creamy texture and bright herbal notes, it’s versatile enough for spring lunches, elegant dinners, or weekly meal prep. Once you try it, this plant-based soup is sure to become a staple in your kitchen.

Maggie