When white asparagus season rolls around, this vegan asparagus soup recipe is on repeat in our home. It’s silky, velvety, and loaded with that subtly sweet, elegant asparagus flavor that just whispers spring. Bonus points: it comes together in 30 minutes and uses every last bit of the asparagus—peelings and woody ends included!
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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.
What's in This Vegan Asparagus Soup Recipe
This vegan white 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 – Adds 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!
- Sweetener – A touch of sweetness enhances the asparagus's sweetness.
- Nutmeg – Just a hint of warmth that complements the asparagus beautifully.
- Lemon Juice – Balances out the flavors.
- Salt & White Pepper – White pepper blends seamlessly into the soup, keeping the color pristine while adding a gentle heat.
- Pumpkin Seed Oil (for garnish) – A drizzle on top adds a nutty flavor surprise and a nice contrast against the pale soup.
How to Make the Most of Your White Asparagus
One of my favorite things about this white asparagus soup recipe? It makes use of every part of the asparagus. The peelings and woody ends—things most people toss—actually hold SO much flavor. Simmering them separately before adding them to the soup takes the taste to another level.
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.
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.
🌿 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.
🍽 Recipe
Vegan Cream of White Asparagus Soup: Elegant and Smart
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
I’m always curious. How did it go? Tried this vegan asparagus soup recipe? I wanna hear all about it. How did you serve it? Any fun twists? Any flops? Drop the details below because we all love a good kitchen win (or a lesson learned).
WIshing you planty of springy delights,
Ramona
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