Vegan Asparagus Soup

Bowl of asparagus leek soup is sitting on a textured grey background with a glass of white wine and some small pieces of green parsley.

5 from 1 reviews

Simple and delicious 9-ingredient vegan asparagus leek soup. Asparagus, leeks, garlic, and a little coconut milk. A year-round favorite.



  1. Heat the vegan butter in a large soup pot over medium heat. Once warmed, add the chopped leeks and cook, stirring occasionally until fragrant (5 minutes).
  2. Add the garlic and asparagus and cook for 1 minute longer. Stir occasionally so garlic doesn’t stick to pan.
  3. Add the vegetable stock and a hefty pinch of salt and pepper. Bring to a boil. Reduce heat to medium-low and cook until the asparagus is tender (10-15 minutes).
  4. Remove from the heat and transfer the soup to a high speed blender along with the coconut milk. Blend on high until smooth and creamy.
  5. Return the soup to the pot, add the lemon juice, and keep on low for about 5 minutes to let the flavors meld.
  6. Taste for seasonings and add more salt and pepper if necessary.
  7. When ready to serve, top with fresh minced parsley or freshly cracked pepper.
  8. Store leftovers covered in the refrigerator up to 4 days. The flavors will become more pronounced with time.


*Recipe is a guide. Adapt ingredients and measurements as desired. Adapted from Dishing Up the Dirt’s Simple Asparagus & Leek Soup.

Keywords: vegan asparagus soup, asparagus soup, asparagus leek soup, vegan soup, asparagus