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–+ servings
Asparagus Soup (no cream)

No-Cream Asparagus Soup That Will Elevate Your Spring Meals

This No-Cream Asparagus Soup is a healthy spring delight, featuring fresh vegetables in a satisfying vegan recipe without cream.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Adds richness and depth of flavor
  • 2 cloves Garlic Minced; fresh garlic is recommended
  • 1 Yellow Onion Chopped; can be substituted with shallots
  • 1 pound Fresh Asparagus Chopped; opt for seasonal asparagus
  • 1 large Sweet Potato Chopped; substitute with white potatoes if desired
  • 3 cups Water Can be replaced with vegetable broth
  • 2 Bouillon Cubes Enhances flavor; homemade vegetable broth can be used
  • 9.7 ounces Baby Spinach Feel free to substitute with kale or Swiss chard
  • 2 tablespoons Almond Meal Thickens the soup; can be replaced with cashew cream
  • 1 teaspoon Salt Adjust according to your dietary preferences
  • Black Pepper Customize to your taste
For Garnishing
  • Boiled Eggs Optional but recommended for added richness
  • Avocado Slices Adds creaminess and healthy fats

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a large pot over medium heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant and translucent.
  2. Add chopped fresh asparagus, salt, and pepper to taste. Sauté the asparagus for 4-5 minutes until bright green and just tender.
  3. Stir in chopped sweet potato, water, and crumbled bouillon cubes. Bring to a gentle simmer, cover, and cook for about 15 minutes.
  4. Incorporate baby spinach into the pot. Stir and cook for an additional 1-2 minutes until wilted.
  5. Remove from heat and use an immersion blender to puree the soup until smooth.
  6. Return the blended soup to the pot over low heat and stir in almond meal. Heat gently for another 1-2 minutes.
  7. Ladle the soup into bowls and garnish with reserved asparagus tips, boiled eggs, and avocado slices.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 35gProtein: 5gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 550mgPotassium: 900mgFiber: 7gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Use seasonal asparagus for the best flavor and nutritional benefits. Adjust the seasoning after blending, and store leftovers in an airtight container for up to 4 days.

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