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vegan cream of asparagus soup in white bowl
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Vegan Cream of Asparagus Soup

Prep Time10 minutes
Cook Time15 minutes
Course: Entree/Soup, Soup
Cuisine: American
Servings: 4
Calories: 235kcal

Equipment

Ingredients

  • 2 large leeks or 3 small ones, washed well with the leaves peeled away, and sliced
  • 1 medium onion chopped
  • 2 cloves garlic crushed and minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 bunch asparagus or about 10 spears, chopped into 1/2-3/4 inch sized pieces
  • 8-10 large collard leaves or use kale or other green, sliced thinly lengthwise, then again horizontally
  • 1 tablespoon fresh parsley minced
  • 5 cups water divided
  • 3/4 cups raw cashews
  • 2 teaspoons salt or to taste
  • 1 tablespoon nutritional yeast flakes
  • 1 teaspoon pure cane sugar (optional, if your greens are on the bitter side)
  • 1/2 teaspoon celery seed

Instructions

  • In a large pot, saute your leeks, onion, and garlic in 1 tablespoon of olive oil. Saute at medium-high heat for about 2 minutes, or until onions are just started to get tender and turn clear. Pour 1 cup of water into your pot.
  • Add your chopped asparagus, sliced collards, minced parsley, salt, and celery seed to your pot, and allow them to steam uncovered for 3-5 minutes.
  • In your blender, combine raw cashews with 2 cups of water, sugar, and yeast flakes. Blend on high for about 30 seconds, or until everything is smooth and creamy.
  • Pour blender contents into your pot along with 2 more cups of water, and allow soup to simmer for another 5 minutes, or until your asparagus and collards are tender to your preference. I like my asparagus pretty firm, so I don't simmer for long.
  • Salt to taste, if desired, and serve. Garnish with fresh parsley.

Notes

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Nutrition

Calories: 235kcal | Carbohydrates: 22g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 1196mg | Potassium: 474mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2255IU | Vitamin C: 19mg | Calcium: 117mg | Iron: 4mg