Vegan Asparagus Soup Recipe


Creamy Asparagus Soup with a subtle spicy kick, prepared with fresh asparagus, sweet leeks, spinach and no creams... and Thai-style flavors of fresh ginger, chili, garlic, cilantro, lemon, and coco...

What you will need

1 Bunch Asparagus  (about 1.5 pound, end trimmed)

1 Cup Coconut milk  (8 ounce can of lite coconut milk, use more per preference )

1/2 tsp Chili Flakes  (adjust per taste)

1 tbsp Lemon  (juice, adjust per taste)

Salt and Black Pepper  (adjust per taste)

1/2 Cup Kimchi  (vegan kimchi, for serving, optional)

4 Cup Vegetable Stock  (prefer homemade)

Kosher Salt  (per taste)

1 tsp Garlic  ( about 2 cloves, minced)

2 Cup Spinach  (fresh leaves, chopped)

2 tbsp Olive Oil  

1 Leek  (white part, thin sliced)

1 inch Ginger  (peeled and rough chopped)

1 tsp Thyme  

1/2 Cup Cilantro  (or parsley, fresh leaves)


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