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Asparagus Soup

A broth-based soup seasoned with your choice of herbs that also can become a creamy soup by adding Cashew Cream at the end.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
Print Recipe


  • 1/2 cup leeks, chopped
  • 3/4 cup asparagus, trimmed,cut into 1/2-inch pieces
  • 1/2 tsp fennel, dry (optional)
  • 1/2 tsp thyme, dry (optional)
  • 1/2 tsp dill, dry (optional)
  • 1 cup vegetable broth, low-sodium
  • 1/2 cup water
  • Black pepper, freshly ground, to taste
  • Parsley, fresh, chopped


  1. Heat stove to medium high heat. Add asparagus, leeks, plus any optional spices (fennel, thyme, dill). Simmer for 4 to 5 minutes.
  2. Add the vegetable broth and water. Bring to a boil then reduce heat to medium-low. Simmer for 10 to 12 minutes.
  3. Add soup to the blender and blend until smooth. Season to taste with freshly ground black pepper.
  4. Add to individual serving bowl and garnish with chopped parsley.

Notes: This recipe can be made using 1/2 head of broccoli instead of asparagus. In step 2 you will have to simmer the soup longer to make sure broccoli is cooked. Also, for a creamier soup, you can add a tablespoon of Cashew Cream when blending.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.