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    Home » Recipes » Vegan Soups & Salads

    Published: Apr 27, 2021 · Modified: Jun 14, 2023 by joskitchenlarder · 8 Comments. · This post may contain affiliate links ·

    Asparagus Soup with Spinach (Vegan, Dairy-Free)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Bowl of asparagus soup, pin for Pinterest.

    This vegan Asparagus Soup with Spinach is what spring is all about - fresh and simple flavours that celebrate lovely produce itself. Creamy yet dairy-free it is both elegant & delicious.

    Bowl of asparagus soup with seeds and asparagus tips.

    Spring has sprung and with it the availability of delicious and fresh green produce like one of my favourite spring gems - asparagus.

    We try our hardest to eat seasonally as much as possible which is better for us from both health and definitely flavour perspective but also better for the planet (saving on air miles).

    Asparagus in winter, thanks but no thanks!

    This gorgeous and completely dairy free cream of asparagus soup with a bit of spinach for extra flavour and nutrition is what I love about this time of year!

    Jump to:
    • Why is asparagus soup with spinach the best spring soup ever?
    • How to prepare asparagus for cooking?
    • Topping ideas
    • Storing & freezing
    • Few helpful tips when making vegan asparagus soup
    • Serving suggestions
    • How to make vegan asparagus soup with spinach - step-by-step instructions.
    • More delicious asparagus recipes you might want to try
    • 📋 Recipe
    • 💬 Comments

    Why is asparagus soup with spinach the best spring soup ever?

    • It shows off the best of seasonal produce.
    • Only very basic seasoning of salt and pepper is required to make this soup delicious and celebrate the asparagus at its freshest.
    • This soup is filling but without any heaviness.
    • If creamy soups are your thing this one is creamy alright yet completely dairy-free. It's all thanks to good old Mr Potato!
    • This simple vegan asparagus soup is not only delicious but also elegant so perfect served as an impressive starter.
    • It's ready in half an hour so perfect as a quick lunch too!

    How to prepare asparagus for cooking?

    Prepared asparagus on wooden board.

    Preparing asparagus is really easy.

    All you need to do is to get rid of the woody ends which are very stringy and chewy and could put you off eating asparagus forever.

    To get rid of the aforementioned woody ends simply hold asparagus spear at each end and bend it lightly until it snaps. Repeat with the remaining spears.

    You'll be left with the longer piece with lovely tip at the end (my favourite part of asparagus spear) and the woody end which you can either compost or add to other veggies when making homemade stock.

    Topping ideas

    Delicious asparagus tips you pan fry at the start are a given but I also like to drizzle some good extra virgin olive oil and sprinkle a mix of sunflower and pumpkin seeds on top for that bit of crunch.

    You could also grate some lemon zest for a bit of citrus vibe if you wanted to or top your soup with delicious homemade croutons. This would be especially good idea if you are not having any bread on the side.

    Close up of topping for asparagus soup.

    Storing & freezing

    This lovely soup will keep in the fridge for up to 3 days or in the freezer for up to 3 months.

    Make sure you cool your soup completely before freezing.

    Few helpful tips when making vegan asparagus soup

    Feel free to substitute onion with a leek, in fact I do it quite often in all sort of soups. Just make sure you clean it properly as it likes to hide a fair amount of grit in between the layers.

    You might want to use vegan butter instead of oil for sautéing your asparagus tips and veg. I tend to use oil for pan frying the tips and sometimes I substitute oil for vegan butter when sautéing the rest of my veg before adding the stock.

    If you like your soups creamy, don't skip the potato as it helps to create that lovely consistency without any dairy in sight.

    Make sure to take your pan off the heat when adding spinach. It doesn't need cooking at all and it will wilt into the soup nicely.

    I know I said that all this soup needs is a bit of salt and pepper and I do stand by it but sometimes I do add a tablespoon or two of nutritional yeast for a bit of salty umami flavour.

    You could also add couple of tablespoons of lemon juice instead.

    Two bowls of asparagus soup with spinach.

    Serving suggestions

    I love to serve this soup with a nice chunky slice of sourdough bread.

    My vegan soda bread, Irish soda bread with yogurt or easy wholemeal bread would be my next best things.

    I will also never say no to delicious vegan cheese scone or my veggie sausage roll on the side either.

    How to make vegan asparagus soup with spinach - step-by-step instructions.

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    1. Prepare asparagus by discarding woody ends (see 'How to prepare asparagus for cooking' paragraph above). Cut off the tips and set aside. Cut the stalks in half or in thirds (depending on their length).
    1. Heat couple of tablespoons of oil in non-stick pan and fry asparagus tips until tender but with a bit of a bite. Set them aside.
    Fried asparagus tips in the pan.
    Asparagus tips in the frying pan.
    1. Melt vegan butter or heat up couple of tablespoons of oil in a soup pan or large saucepan and add chopped onion, potatoes and asparagus stalks (no tips). Sauté them until they start to soften 3-5 min. Don't let the veg colour too much.
    1. Add garlic and continue to cook for another minute.
    1. Pour in the stock, bring to boil, cover and simmer until potatoes are tender (approx. 10-15 min). Season to taste with some salt and pepper.
    1. Take the soup off the heat and add spinach. Stir it in with a spoon so that it wilts into the soup.
    Process of making asparagus soup.
    1. Purée the soup with the stick blender to desired consistency (I like it really smooth and creamy), taste again and add more seasoning if required. At this point I sometimes like to add a tablespoon or two of nutritional yeast or some lemon juice but it's completely optional as salt and pepper is all this soup really needs.
    Hand blender blending soup.
    1. Serve garnished with saved pan fried asparagus tips, drizzle of olive oil and some sunflower and pumpkin seeds for that bit of crunch.
    1. Enjoy!
    Bowl of green soup wrapped with towel, spoons on the side.

    Have you tried my Asparagus Soup with Spinach?
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    More delicious asparagus recipes you might want to try

    Spring Pea and Asparagus Risotto

    Tomato & Asparagus Puff Pastry Bundles

    Air Fryer Asparagus

    Vegan Quiche with Asparagus

    Warm Potato Asparagus Salad with Lentils

    Easy Oven Roasted Asparagus

    Sun-Dried Tomato Risotto with Asparagus

    Bowl of asparagus soup with spinach wrapped in towel.

    📋 Recipe

    Bowl of asparagus soup with seeds and asparagus tips.
    Print Pin
    5 from 2 votes

    Vegan Asparagus Soup with Spinach (Dairy-Free)

    Course Light Lunch, Soup
    Cuisine American, British, International
    Keyword asparagus soup with spinach, cream of asparagus soup, vegan asparagus soup

    Equipment

    • Soup Pot*
    • Large Non-Stick Frying Pan*
    • Stick Blender*
    Prep Time 10 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 30 minutes minutes
    Servings 4 servings
    Calories 241kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 400-500 g asparagus woody ends discarded
    • 250 g potatoes peeled and diced
    • 1 large onion peeledn and roughly diced, see notes
    • 4 tablespoon rapeseed/olive oil (divided) see notes
    • 2 small or 1 large garlic clove peeled and finely chopped (minced)
    • 100 g handfuls of fresh spinach washed
    • 1 ltr vegetable stock from cube is fine, I use Kallo
    • salt & pepper to taste
    • 2 tablespoon nutritional yeast or lemon juice optional

    Instructions

    • Prepare asparagus by discarding woody ends (see 'How to prepare asparagus for cooking' paragraph above). Cut off the tips and set aside, cut the stalks in half or in thirds (depending on their length).
    • Heat couple of tablespoons of oil in a non-stick pan and fry asparagus tips until tender but with a bit of a bite. Set them aside.
    • Melt some vegan butter or heat up couple of tablespoons of oil in a soup pan or large saucepan and chopped onion, potatoes and asparagus stalks (no tips). Sauté them until they start to soften 3-5 min. Don't let the veg colour too much.
    • Add garlic and continue to cook for another minute.
    • Pour in the stock, bring to boil, cover and simmer until potatoes are tender (approx. 10-15 min). Season to taste with some salt and pepper.
    • Take the soup off the heat and add spinach. Stir it in with a spoon so that it wilts into the soup.
    • Purée the soup with a stick blender to desired consistency (I like it really smooth and creamy), taste again and add more seasoning if required. At this point I sometimes like to add a tablespoon or two of nutritional yeast or some lemon juice but it's completely optional as salt and pepper is all this soup really needs.
    • Serve garnished with saved pan fried asparagus tips, drizzle of olive oil and some sunflower and pumpkin seeds for that bit of crunch.
    • Enjoy!

    Notes

    • Nutritional information is approximate, per serving and should be treated as a guideline only. 
    • Feel free to use a leek instead of onion, it will work really great here. Make sure you get rid of all the grid that usually hides in between the layers first though.
    • I used 2 tablespoons of oil to fry asparagus tips and 2 tablespoons to fry all the other veggies. Feel free to substitute all or some of the oil for vegan butter if you prefer. 
    • If you like your soups creamy, don't skip potato as it helps to create that lovely consistency without any dairy in sight.
    • Make sure to take your pan off the heat when adding spinach. It doesn't need cooking at all and it will wilt into the soup nicely.
    • Store in the fridge for up to 3 days or freeze for up to 3 months. 

    Nutrition

    Nutrition Facts
    Vegan Asparagus Soup with Spinach (Dairy-Free)
    Amount Per Serving (4 g)
    Calories 241 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g5%
    Trans Fat 1g
    Sodium 1027mg43%
    Potassium 740mg21%
    Carbohydrates 24g8%
    Fiber 6g24%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 3635IU73%
    Vitamin C 28mg34%
    Calcium 68mg7%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

    Update Notes: This post was originally published on 7 May 2017 and updated in April 2021 with new photos, slightly tweaked recipe, more useful info and better layout.

    Linkies

    Cook Once Eat Twice, Simple and in Season 

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    Reader Interactions

    Comments

      5 from 2 votes (1 rating without comment)

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    1. Sophie says

      October 28, 2021 at 11:45 am

      5 stars
      I made this soup yesterday, and it was delicious! I loved the combination of spinach and asparagus. It was a great way to use up leftover vegetables, while also being highly nutritious and tasty. Thanks Jo for this lovely recipe, I’ll definitely be checking out some more of your recipes!

      Reply
      • joskitchenlarder says

        October 28, 2021 at 1:50 pm

        Thank you so much Sophie, I'm glad you liked it! 🙂

        Reply
    2. Katie Bryson says

      June 03, 2017 at 2:50 pm

      I love making soup out of my leftover veg that would otherwise go to waste - so frugal and SO tasty. I love the flavours you've put together here and especially the cheeky shavings of Parmesan on top - yum! Thanks so much for hooking up with this month's round of Simple and in Season.

      Reply
    3. All That I'm Eating says

      May 19, 2017 at 12:05 pm

      This is such a lovely colour, and a great use of in season ingredients.

      Reply
      • joskitchenlarder says

        May 20, 2017 at 8:58 am

        Thank you! Spinach not only added to the flavour but was also main contributor to this wonderful, fresh green! 🙂

        Reply
    4. Corina says

      May 11, 2017 at 9:20 am

      This sounds delicious and making a soup is always a great way to use up those leftover greens and other veggies at the bottom of the fridge. It's definitely the kind of soup I'd enjoy. Thank you so much for sharing with #CookOnceEatTwice!

      Reply
    5. Debbie Gibson says

      May 09, 2017 at 7:51 pm

      Sounds delicious Jo! And so simple as well. Love the idea of sitting down to all those nutritious greens ??

      Reply
      • joskitchenlarder says

        May 09, 2017 at 8:06 pm

        Thanks Debbie! 🙂 I do love a nutritious soup that tastes good and is filling too.

        Reply

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