Springtime Vegan Asparagus Soup with Fresh Dill

Creamless Asparagus Soup: A Delightful Springtime Treat

Spring heralds the arrival of vibrant, fresh asparagus, making it the perfect time to whip up a bowl of this delightful Creamless Asparagus Soup. This recipe, straight from The Daily Soup cookbook, celebrates the season with a beautifully flavored, creamy soup that is surprisingly cream-free! The addition of fresh vegetables and herbs enhances the taste and texture, creating a nourishing and satisfying dish.

Ideal for a light lunch or a comforting dinner, this soup is as easy to make as it is delicious. Using margarine instead of butter keeps it completely dairy-free, making it a wonderful choice for those who follow a vegan diet or have dairy sensitivities. Although it’s best enjoyed fresh, you might find that this recipe yields more than you need, so consider halving it if you’re cooking for a smaller crowd. The recipe makes about 10 cups of soup, perfect for sharing or enjoying throughout the week. Let’s dive into this scrumptious recipe!

Ingredients

• 2 tablespoons butter or margarine
• 1 large onion, finely chopped
• 2 celery ribs, diced
• 2 medium carrots, peeled and diced
• 3/4 teaspoon kosher salt
• 2 teaspoons dried thyme leaves
• 2 bay leaves
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon white pepper
• 1 large potato, peeled and cubed
• 6 cups vegetable or chicken stock
• 1 bunch fresh asparagus, trimmed and sliced
• 1 clove fresh garlic, minced
• 2 tablespoons fresh dill, chopped

Instructions

1. Prepare the Vegetables: In a large soup pot, melt the butter or margarine over medium heat. Add the finely chopped onion, diced celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 4-5 minutes. Season with kosher salt, dried thyme leaves, bay leaves, mustard seeds, and white pepper, stirring well to coat the vegetables with the seasonings.

2. Add Stock and Asparagus: Pour in the vegetable or chicken stock and add the cubed potato. Bring the mixture to a boil. Once boiling, reduce the heat to low and partially cover the pot. Let the soup simmer for 30 minutes, or until the vegetables are soft and the flavors are well combined.

3. Blend the Soup: Remove the bay leaves from the pot. Using a blender or food processor, puree half of the soup until smooth. Alternatively, you can use an immersion blender directly in the pot for convenience. Return the pureed soup to the pot and stir well to combine.

4. Finish Cooking: Add the sliced asparagus tips to the soup and simmer for an additional 4-5 minutes, until the asparagus is tender but still vibrant and slightly crisp.

5. Add Garlic and Garnish: Remove the pot from heat and stir in the minced garlic. Ladle the soup into bowls and garnish each serving with a sprinkle of chopped fresh dill.

Nutritional Information

• Calories: 71.3
• Fat: 2.7 grams
• Saturated Fat: 1.5 grams
• Cholesterol: 6.1 milligrams
• Sodium: 558.1 milligrams
• Carbohydrates: 10.6 grams
• Fiber: 3.2 grams
• Sugar: 3.3 grams
• Protein: 3 grams

Cooking Time

Enjoy this refreshing and wholesome Creamless Asparagus Soup, and let the flavors of spring brighten your day! 🌱🍲✨