Vegan Asparagus Soup

This creamy vegan asparagus soup is comfort food made easy! It's completely dairy-free and the perfect dish if you want something hearty but not heavy.

Course Soup

Diet Vegan

Prep Time 10

Cook Time 1 10

Total Time 1 20

Calories 952kcal

Author Louisa

Equipment

Ingredients

3 cups water
1 cup pearl barley
1 tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
1 head cauliflower, roughly chopped
2 tsp lemon extract, divided
1 tbsp Herbes de Provence
7 cups vegetable broth
1 bunch asparagus, chopped into bite-sized pieces
Salt to taste
Pepper to taste

Instructions

Add the water and barley to a medium saucepan and bring to a boil. Cover and simmer for 30 to 40 minutes or until the barley is tender. Set aside.
Pour olive oil into a large stockpot. Saute the onion and garlic over medium heat and cook for 3 to 4 minutes until the onion is translucent and the garlic is aromatic.
Add the chopped cauliflower, 1 teaspoon of lemon extract, and Herbes de Provence. Saute for another minute or two.
Pour in the vegetable broth and bring to a boil. Simmer for 25 to 30 minutes or until the cauliflower is fork tender. In the last 7 to 10 minutes of simmering, drop the asparagus into the soup using a steamer basket. Once it's cooked through, pull it out and set aside.
Add the barley and lemon extract. Season with salt and pepper. Blend the soup with an immersion blender until smooth and creamy. You can also use a regular blender and blend the soup in batches.
Stir in the asparagus and serve.

Notes

Jumpstart this recipe and cook the barley up to 3 days in advance! It can also be prepared in the pressure cooker set to high for 20 minutes.
You can substitute the lemon extract in this recipe with 2 tablespoons of lemon juice. Add one tablespoon with the cauliflower and the remaining one when you blend the soup.
Allow leftover vegan asparagus soup to cool to room temperature and refrigerate in an airtight container for up to 3 days. You can also freeze leftover soup for 1 month. For easier reheating, store the soup in individual portion sizes. Thaw (if frozen) and reheat over medium heat.

Nutrition