This white asparagus soup is silky, velvety, and packed with delicate asparagus flavor. It's completely vegan, ready in 30 minutes, and makes use of every part of the asparagus, peelings and all.
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When white asparagus season rolls around, this vegan white asparagus soup recipe is on repeat in our home.
As someone from Schwetzingen, a German town famous for its asparagus fields, you better believe I'm making the most of this classic German white asparagus soup while I can. Traditionally, it's made with butter and cream, but this vegan version keeps things light while still being just as silky and delicious.
Why you'll love this recipe:
- ready in 30 minutes
- zero-waste
- creamy without dairy
- elegant and impressive but simple to make
What's in This Vegan White Asparagus Soup
This vegan asparagus soup is made with simple, wholesome ingredients that let the asparagus shine. Here's what goes into it:
- White Asparagus - The star of the soup! White asparagus has a mild, slightly sweet flavor. Since it's grown without sunlight, it stays pale and develops a delicate, almost buttery taste.
- Vegetable Broth - For depth. A light broth works best to keep the soup's elegant taste intact.
- White Almond Butter - Instead of traditional heavy cream, we're using almond butter for a rich, creamy texture. Cashew butter works, too, it's slightly sweeter.
- Sweetener - A touch of sweetness enhances the asparagus's sweetness.
- Nutmeg - Just a hint of warmth.
- Lemon Juice - Balances out the flavors.
- Salt & White Pepper
- Pumpkin Seed Oil (for garnish, optional) - A drizzle on top adds a nutty flavor surprise and a nice contrast against the pale soup.
Why This Is a Zero-Waste Asparagus Soup
One of my favorite things about this white asparagus soup recipe is that it makes use of every part of the asparagus. The peelings and woody ends actually hold a lot of flavor.
While many recipes tell you to throw them away, in Germany it's quite common to use them to deepen the flavor of asparagus dishes.
So, instead of wasting them, you'll simmer the scraps first to create a light broth, and then use that as the base for the soup.
This is a win-win situation: a deeper asparagus flavor and less food waste.
Pro Tip: If you're making another asparagus dish (like asparagus risotto) don't throw away those peelings! Add them to this soup for an even bigger flavor boost.
🍽 Recipe
White Asparagus Soup Recipe (Vegan & Zero-Waste)
Ingredients
For the Soup
- 500 g white asparagus
- 750 ml vegetable broth
- 3 tablespoons white almond butter* (or cashew butter)
- 1 teaspoon sweetener of choice** (white sugar, birch sugar, or agave syrup)
- 1 scant teaspoon ground nutmeg
- Juice of ½ lemon
- Salt, to taste
- White pepper, to taste
To Serve
- Pumpkin seed oil, for drizzling
Instructions
- Wash the asparagus, trim off the woody ends, and peel the spears. Keep the peelings and woody ends.
- Chop the asparagus into 3-4 cm (about 1.5-inch) pieces.
- In a pot, bring the vegetable broth to a boil. Add the asparagus peelings and woody ends, then simmer on low heat (with the lid on) for 10-15 minutes.
- Meanwhile, in a separate pot large enough to hold 2 liters (8 cups) of soup, cook the asparagus pieces with 1 liter (4 cups) of water on low heat (lid on) for a few minutes until just tender. Be careful not to overcook; the asparagus should still have some bite (test with a fork or a knife).
- Strain out the peelings and woody ends, but keep the broth. Whisk in the almond butter, sweetener, nutmeg, and lemon juice.
- Pour this mixture into the pot with the cooked asparagus. Stir well.
- Season with salt and white pepper to taste.
- Serve hot, drizzled with a few drops of pumpkin seed oil.
Notes
Serving Suggestions
This vegan white asparagus soup makes an elegant starter, but if you want to turn it into a full meal, here's what I'd do:
🥖 Pair it with crusty baguette or ciabatta bread (any light bread will work).
🌿 Enjoy it with asparagus risotto or white asparagus with gravy for a full-blown asparagus feast.
🍷 If you love a good wine pairing, a dry white wine (alcohol-free can be a great choice) is a dream with asparagus.
Enjoy,
Ramona
PS: If you try it, tell me in the comments how it turned out. I'm always curious how recipes travel.
♥
Diana Rosner says
I used a vegetable stock and blended up already cooked white asparagus that I got from Lidl. It came in a glass jar. I then added the rest of your suggested ingredients. It came out so good! my family loved it.
Ramona says
I’m so glad to hear that, Diana! Great idea to use the jarred asparagus, that’s such a smart shortcut, especially when fresh asparagus isn’t available. Thanks so much for sharing, and I’m thrilled your family enjoyed it!