Vegan asparagus cream soup




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400 g asparagus, trimmed and sliced thinly

500 ml Vegetable stock

1 pcs onion, peeled and chopped

2 pcs potatoes

2 tbsp olive oil

1 tsp basil, fresh, chopped

1 pinch salt

1 pinch black pepper

Active time 0 min

Ready in 30 min


  1. Heat the olive oil in sauce pan over medium-high heat.
  2. Add onion then cook, stirring for 5-6 minutes or until tender.
  3. Add asparagus and potatoes then cook for 1-2 minutes more.
  4. Add the stock and bring to a boil; reduce heat and simmer for 5-7 minutes.
  5. Add basil during last minutes of cooking.
  6. Remove from the heat and purée the soup using immersion blender.
  7. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.

Nutrients (Per Person) These values are based on the recommended daily intake of a 2000 kCal diet

Energy (kcal) 11%

Protein 8%

Carbohydrate 10%

Fat 16%

Dietary fiber 15%

Sugars, total 13%

Sodium, Na 38%

Good Points

Low in sugar

Source of Copper

High in Copper

Source of Vitamin A

Source of vitamin B6

Source of Vitamin C

No cholesterol

High in Iron

High in manganese

High in Potassium

High in Folate

High in vitamin E

Very low in saturated fat

Source of Phosporus