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Creamy Vegan Asparagus Soup

(recipe, Mary Altman)


Who says you need cream or butter to make a creamy soup? This delicious, early spring soup is an easy, quick, creamy delight.


  1. 2 Tbsp. olive oil
  2. 1 large onion, diced
  3. 1 spring onion, diced (reserve green tops)
  4. 1 bunch asparagus
  5. 1 stalk celery
  6. 2 tsp. tamari
  7. 4 cups veggie broth*
  8. *Nijiya Market in Japantown (on Post btwn Webster and Buchanan) is a great place to get soup stock. Look for packets with pictures of mushrooms and seaweed. Most packages have a list of ingredients written in English as well as Japanese.


  1. Heat olive oil in soup pot. Add diced onions and spring onions, cook until onions are translucent.
  2. Discard the hard ends of asparagus, and break the stalks into pieces. Add to onions with tamari and cook until asparagus is bright green (about 5 minutes).
  3. Add veggie broth and bring to a boil. Reduce heat, and simmer for 20 minutes or until the veggies are tender.
  4. Before blending, remove some of the asparagus tips for garnish. Blend soup, and serve with garnish!