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Easy 5-Ingredient Asparagus Soup

This super simple asparagus soup is a perfect way to eat your spring veggies! Dairy-free, yes super smooth and satisfying.
Prep Time7 minutes
Cook Time7 minutes
Total Time14 minutes
Servings: 2 servings
Author: Kathy Patalsky

Ingredients

  • 1 bunch organic asparagus, woody ends sliced off
  • 2-6 tablespoon nutritional yeast (start with one tablespoon and add more to taste)
  • 2 cloves garlic
  • 2 tablespoon raw walnuts (possible subs: extra virgin olive oil, ½ avocado or pumpkin seeds)
  • 2 cups vegetable broth
  • to taste: salt and pepper and smoky paprika

Instructions

  • Bring a large pot of water to a boil.
  • Slice off the woody ends of your asparagus and rinse the tips in warm water. Roughly cut or hand-break the asparagus in half, for easier boiling and blending.
  • Add the asparagus to the boiling water. Boil for about two minutes, just to soften and bring to a bright green color.
  • Add the broth, walnuts, nutritional yeast and garlic to the blender while the asparagus is boiling. Then when the asparagus is done, transfer it, using a small strainer, to the blender. Add a pinch of optional black pepper.
  • Blend from low to high until smooth. Do a taste test and add more nooch or s&p or walnuts if desired.
  • You can keep blending on high or on a "soup" setting on you blender to further warm up, or just serve as warm as it is now. Or you could simmer on the stove for about five minutes to warm and reduce and thicken a bit. Serve with smoky paprika and black pepper on top. Best eaten same day.