Enjoy spring’s asparagus harvest in this deliciously creamy, dairy-free Asparagus Soup. It comes together quickly in the pressure cooker or stovetop and freezes beautifully. So tasty, you’ll be going back for seconds.
Spring is here! Really, I promise. OK, that may seem hard to believe for those of you in the frozen tundra of elsewhere. I wish I could send you a bowl of this Asparagus Soup. It’s warming and full of spring tastes all at the same time!
It’s true that we don’t get snow here in San Diego, but I welcome the arrival of spring all the same. It’s when the grocery stores, farmer’s markets, and produce boxes come alive with fresh, delicious goodies!
And asparagus is on the top of my list of favorites!
If you’re not sure what constitutes as spring produce, check out Get Fresh This Spring where I lay out the different fruits and vegetables that should be in season starting about now and what to do with them.
You’ll find foods like asparagus and peas, apricots and strawberries going on sale in your stores in the next few weeks if you haven’t already. Potatoes, artichokes, and chard are also in abundance now. We’ve had asparagus cheap at the store — as low as $0.88/bundle! Time to make the most of it, people!
I love asparagus. It seems so elegant. And this soup is one of my favorite ways to enjoy it.
Creamy Dairy-Free Asparagus Soup
Asparagus Soup is bursting with spring flavor. And this particular recipe is sure to make it to the top of your spring to do-list!
Rather than weigh it down with cream, I decided to add one golden potato to thicken it. Instead of chicken broth, I used leeks and mushrooms to add flavor. What you end up with is a dairy-free, vegan soup that is also paleo-friendly!
We can’t please everyone at once, but we can try, right?
How to make this good and cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. This ensures that you’ll have your ingredients at the lowest possible price. Load up on leeks, mushrooms, asparagus, and Yukon gold potatoes when you see a sale.
- Price match. Check your grocery store fliers to see who has the best price on the items on your list.
Tools I use to make this recipe easy:
This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.
- 6-quart electric pressure cooker or heavy stock pot
- medium saucepan
- plastic cutting boards
- Ergo Chef chef’s knife
- wooden spoon
- immersion blender
- 1 tbsp olive oil
- 1 leek sliced for 1 1/2 cups
- 2 oz mushrooms sliced for 1 cup
- 4 cup water
- 1 lb asparagus spears trimmed and chopped into 1-inch chunks
- 1 Yukon gold potato cubed for 1 cup
- 1 tsp salt
- 1/2 tsp dried tarragon
- 1/8 to 1/4 tsp black pepper
If making in a pot on the stove:
- In a large stockpot on the stovetop heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 10 minutes or until tender.
- Add the water, asparagus, potato, salt, tarragon, and pepper. Simmer for 30 minutes or until the vegetables are very tender.
If using an electric pressure cooker:
- Turn the machine to saute. Heat the oil until shimmering. Add the leeks and mushrooms, and cook, stirring occasionally, on medium for 10 minutes or until tender.
- Add the water, asparagus, potato, salt, tarragon, and pepper. Secure the lid and turn on the pressure valve. Set the machine to manual for 5 minutes. When the time is up, use the quick release method and remove the lid.
Once the vegetables are tender:
- Blend the soup in batches to your desired consistency, with an immersion blender or in a food processor, according to manufacturer's directions. Serve immediately.
Originally published April 10, 2013. Updated April 27, 2018.