Vegan Cream of Asparagus Soup (Crema de Espárragos)
Crema de Espárragos is a classic elegant Spanish soup: bright, velvety, and packed with fresh, delicate asparagus flavour. This fully vegan version replaces dairy cream and butter with plant‑based milk and olive oil, achieving the same luxuriously smooth texture without any animal products. It tastes light yet satisfying, and makes a beautiful starter or light meal.
Shared by clever
Time
35 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 500 g fresh green asparagus.. 1 medium onion, chopped
- 1 medium potato, peeled and diced small (helps thicken naturally)
- 2 garlic cloves, peeled.. 700–800 ml vegetable stock
- 150 ml unsweetened oat or soy milk.. 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste.. Pinch of nutmeg (optional, classic touch)
- #To Serve;
- Extra asparagus tips (blanched).. Drizzle of olive oil
- Crusty toasted bread.. Fresh chives or parsley
👩🍳 Instructions
- 1
Prep asparagus: Wash asparagus, snap off and discard the tough woody ends. Chop the spears roughly; set aside a few small tips for garnish.
- 2
Sauté: Heat olive oil in a pot over medium heat. Cook onion for 5 minutes until soft, then add garlic and cook 1 minute more. Add asparagus and potato; stir and cook for 3–4 minutes.
- 3
Simmer: Pour in the vegetable stock. Bring to a gentle simmer, cover, and cook for 15–18 minutes until all vegetables are completely tender.
- 4
Blend: Remove from heat. Stir in the plant milk. Blend until perfectly smooth using an immersion blender or regular blender. If you prefer extra silky, pass through a sieve.
- 5
Season & Serve: Taste and adjust salt, pepper, and nutmeg if using. Serve warm, topped with blanched asparagus tips, a drizzle of oil, and crusty bread.