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–+ servings
Bowl of dairy-free asparagus potato soup garnished with fresh herbs.
Serine Milo

Creamy Dairy-Free Asparagus Potato Soup

A heartwarming dairy-free soup blending tender asparagus and buttery potatoes, perfect for cozy nights and casual gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound asparagus, trimmed and cut into 1-inch pieces You can use frozen asparagus if fresh isn't available.
  • 2 medium potatoes, peeled and diced Any starchy variety works well; Yukon Gold are my favorite.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Homemade or store-bought works; just check for low sodium if needed.
  • 1 cup coconut milk For a nut-free version, try oat milk!
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1 teaspoon dried thyme Fresh thyme provides a lovely touch if you have it!
  • 1 half lemon, juiced Adds a zing that balances the creaminess.

Method
 

Cooking
  1. Heat your olive oil in a large pot over medium heat.
  2. Once it glimmers, add the chopped onions and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and stir for another minute, being careful not to let it burn.
  4. Add the potatoes and asparagus to the pot, coating them in the onion-garlic mixture.
  5. Add the dried thyme, salt, and pepper, and cook for about 2 minutes.
  6. Pour in the vegetable broth and bring to a simmer, covering the pot.
  7. Cook for about 15-20 minutes until the potatoes are fork-tender and the asparagus is bright green.
  8. Transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
  9. Return the soup to the pot and stir in the coconut milk and lemon juice. Heat gently for a couple of minutes.
  10. Taste and adjust seasoning with more salt or pepper as needed, then enjoy!

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 10gSodium: 600mgFiber: 5gSugar: 4g

Notes

This soup can be served warm, garnished with fresh parsley or extra coconut milk. For added texture, consider serving with crusty bread or light salad. Feel free to add a pinch of red pepper flakes for heat or sprinkle in nutritional yeast for a cheesy flavor.

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