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Cold Creamy Asparagus Soup

  By Mark W. Reinhardt  

November 5, 2015

Cold soups have a lot more panache than hot soups. Cold soups are fancy and can be served on the “veranda” with real china and silver and a white tablecloth. You can even serve them in little bowls set inside of big bowls filled with ice. Everyone will think you’re Martha Stewart.

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Cold Asparagus Soup

1 bunch (about a pound) of fresh asparagus with the ends broken off and discarded

1 onion (chopped)

2 cloves garlic (chopped)

2 T Extra Virgin (“Just like me!”) Olive Oil

1 T Better than Bouillon veggie bouillon paste (or use bouillon cubes) in 3 cups of water (or 3 C canned vegetable broth)

2 tsp. dried dill (or lots more fresh dill, chopped)

1/2 cup soy milk (more if you like your soup very creamy)


Cold Asparagus Soup

Break up the asparagus, setting aside about 1/2 of the tips. In a medium pot sauté the onion and garlic in the olive oil until tender

Toss in the potato, asparagus, vegetable broth and dill (the veggies should be barely covered by the broth)

Bring to a boil and simmer for 15 minutes or until the vegetables are tender

Remove from heat, let cool a bit, and blend. Stir in soy milk and chill thoroughly.

Serve with fresh ground pepper and with the reserved asparagus tips chopped and floating on top (…a classy little touch, don’t you think?)

You can use this recipe all the time, varying the vegetables (zucchini, cauliflower, corn, carrots, whatever), herbs, and everything else to your heart’s desire.



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