Asparagus soup

Updatet on:

An asparagus classic! My version may not be the most healthy, but it is super delicious!

In any case, every family member, friend and/or acquaintance asks for the recipe once they have tasted this soup. So I guess you can use it too 🙂

You can, of course, also simplify them and let the soy butter out. Is also nice, but just a little less ‘boom’ 😉

Enjoy the soup!

Yield: 4 people

Asparagus soup

Asparagus soup vegan


  • 800 gram White asparagus
  • 1 liter vegetable stock
  • 30 gram soja margarine
  • 1 tbsp flour
  • Pepper to taste
  • Salt seasalt - to taste
  • Lemon peel, organic - grated


  1. Cut the woody end of the asparagus and throw it away. Thoroughly peel the asparagus with a peeler.
  2. Then cut the asparagus into small pieces (± 2 cm). Keep the cups separate for later.
  3. Bring the pieces of asparagus with half of the vegetable stock to the boil. Put the lid on the pot and boil for about 10 minutes.
  4. Mix the asparagus in the blender or with the bar mixer until smooth.
  5. Melt the soy butter into another pot on a low fire. Add the flour and stir the garment until the 'roux' begins to foam.
  6. Slowly add the other half of the broth and keep stirring in the meantime. Make sure there are no clots left.
  7. Once all the broth has been added, bring the mixture back to the boil. Lower the fire immediately and simmer for 2-3 more minutes.
  8. Then add the asparagus paste to the mixture and stir well. Add the asparagus cups and slowly heat the soup back.
  9. Season to taste with pepper and sea salt.
  10. For the garnish you can spread some grated lemon peel over the soup if desired. Pretty fresh!

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