Ingredients
Vegetables & Aromatics
- 2 shallots, chopped
- 1 stalk leek, chopped
- 2 cloves garlic, minced
- 1 bunch asparagus, chopped
- 1 potato, diced
Liquids & Fats
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1 tbsp vegan butter
- 1 tbsp lemon juice
Spices & Seasonings
- 1.5 tsp salt
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp black pepper
Instructions
- Heat oil: In a pot, warm 2 tablespoons of olive oil over medium heat to prepare for cooking the aromatics.
- Sauté shallots and leek: Add chopped shallots and leek to the pot and cook until softened and fragrant, about 3-5 minutes.
- Add vegetables and spices: Stir in chopped asparagus, diced potatoes, minced garlic, salt, dried thyme, dried rosemary, and black pepper. Sauté this mixture for an additional 5-10 minutes to enhance flavors.
- Simmer with broth: Pour in 3 cups of vegetable broth to cover the vegetables. Bring to a simmer and cook until all vegetables are tender, about 12-15 minutes.
- Add finishing touches: Stir in 1 tablespoon of lemon juice and 1 tablespoon of vegan butter to enrich the soup with brightness and creaminess.
- Blend until smooth: Carefully transfer the soup to a blender and blend until it reaches a smooth, creamy consistency. Return to pot if desired and warm through before serving.
Notes
- Use fresh asparagus for the best flavor and texture; trim the woody ends before chopping.
- If you prefer a chunkier texture, pulse the soup in the blender instead of blending fully smooth.
- Adjust seasoning to taste, especially salt and lemon juice, depending on your preference.
- For a richer soup, substitute vegan butter with a splash of coconut milk or cashew cream.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian European
- Diet: Vegan