This creamy spring soup is hearty and flavorful enough for a one-dish meal. Just add your favorite bread, and you’re good to go. The earthy mushrooms and spring asparagus tips combine to create the perfect textures for this delicious soup.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main, Soup
Cuisine: French
Servings: 4-6
Calories: 248kcal
Author: Kim Campbell
Ingredients
2stalkscelerydiced
1oniondiced
2smallpotatoessmall diced (about 1 cup)
1bunchasparagus(about 1-1½ pounds) trimmed and cut into 1-inch pieces, tip pieces reserved
3cupsunsweetened plant-based milk
3tablespoonsnutritional yeast flakes
1teaspoongarlic powder
½teaspoonsmoked paprika
½-1teaspoonsea salt
½teaspoonblack pepper
8-10ouncesmushrooms (any type)sliced
1cuplow-sodium vegetable broth
¼cupwhole wheat flour(or oat flour for gluten-free)
Instructions
In a large pot, sauté the celery and onion in a small amount of water over medium-high heat until tender.
Reduce the heat to medium-low and add the potatoes, asparagus stems (do not include the tips), milk, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Cover and simmer until the potatoes for 10-15 or until they are fork-tender.
While the soup is simmering, in a small skillet, sauté the mushrooms over medium-high heat until tender. The mushrooms have a good amount of moisture, so you shouldn’t need to add water to prevent sticking. Add the asparagus tips and sauté only until the tips become bright green. Set aside.
Combine the broth and flour in a blender and blend on high until smooth. Add the hot soup to the blender and continue blending until smooth and creamy. If you prefer your soup to have more texture, you can combine more or less of the vegetables until the desired consistency is achieved.
Pour the blended soup mixture back into the pot and heat over medium heat until bubbly and thickened.
Add the mushrooms and asparagus tips and serve immediately.
Video
Notes
If asparagus isn’t in season, you can substitute leeks or broccoli.
If you don't like smoked paprika, regular paprika may be used instead.
If you don't have a high-speed blender, a stick or immersion blender may be used instead.