cooking · Dinner · Lunch

Creamy Asparagus Potato Soup (Vegan)

I had a large bunch of asparagus I had picked up at the season opening of our local farmers market and I was craving soup – it worked out well 🙂

Creamy Asparagus Potato Soup


  • 2 Tbsp extra virgin olive oil
  • 4 cups asparagus, trimmed and chopped (1 large bunch)
  • 1 medium sweet onion, peeled and chopped
  • 3 yukon gold, red or white potatoes, chopped
  • 1 bunch green onions, trimmed to the pale green and white, chopped
  • 1 Tbsp roasted garlic (jarred)
  • 4 cups lower sodium vegetable broth
  • ½ tsp dried thyme
  • ¼ tsp kosher salt and ground black pepper


Heat the oil over medium heat in a large saucepan, add the asparagus, onion, potatoes and green onions and cook for a couple of minutes, add in the garlic and continue cooking for a couple more minutes, stirring often.

Add in the stock and seasonings and bring to a boil. Lower the heat to medium-low and cook covered until the potatoes are fork tender.

Use a stick blender to purée the soup, taste for seasoning and add more if desired.

Serves 4.


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