Creamy Spring Veggie & Asparagus Puree Soup [vegan]

Oh springtime, how I adore you. Gazing at all of the colors outside lately instantly puts me in a good mood. My rose bushes have been blooming like crazy, and every time I step into my backyard and see new flowers blooming, I practically squeal with delight. What can I say, I’m a dork nature lover! It’d be nice if my sinuses didn’t hurt every day from my allergies bugging out this time of the year, but I’ll focus on the good parts of spring here…

…which leads me to today’s post: a recipe ode to the lovely springtime!

spring veggie soup-5

I know I’ve said it before, but I just love soup. It’s such a great way to throw a ton of veggies and goodness into one filling, nutrient dense meal.

springtime veggies

For this recipe, I incorporated a lot of different veggies. I used some herbs from my garden and played around with a few veggies that I don’t cook with all that often – including radishes. I really liked using them… radishes and herbs

…and check out that vibrant color! So pretty.

spring veggie soup-4

You may be wondering, so what’s the deal with the soup being green? 

Well my friends, the broth of this soup is an asparagus puree! First, you simmer the asparagus until tender, then throw it into the food processor with coconut milk and fresh lemon, then cook all of the veggies and pasta in the puree, along with some vegetable broth.

spring veggie soup-3

When I came up with this recipe, I wasn’t sure if the asparagus puree would really work well… but fortunately it came out a success! The coconut milk gives the soup a Thai curry feel and nuttiness to it.

spring veggie soup-1

Between all of the nutrient dense veggies, fiber-rich beans, fatty coconut milk (which is good for you!), and elbow pasta, this soup is filling. One medium/small-ish sized bowl had me feeling nice & full. Providing the body with its daily dose of veggies at less than 300 calories, this soup is a winner! spring veggie soup-2

I hope that you give this soup a try this spring!

Spring Veggie, Pasta & Asparagus Puree Soup [vegan]
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 cups vegetable broth
  • 1 medium bunch of asparagus
  • 6 oz/1½ cups of elbow pasta, or other short shaped pasta
  • 1-13 oz can coconut milk
  • ½ cup radishes
  • 2 cups packed baby spinach
  • 1 leek
  • 1-15 oz can cannellini beans
  • 1 medium zucchini
  • ½ Vidalia onion
  • ¼ cup fresh herbs (I used basil + parsley)
  • Juice from ½ lemon
  • Salt & pepper
  1. In a large pot, warm ½ cup of the vegetable broth over medium heat.
  2. Mince the onion and add it into the pot. Trim the asparagus, then cut the stalks into thirds. Add to the pot, and lowly simmer for 10 minutes or until the asparagus is tender.
  3. Meanwhile, slice the radishes, leek, and zucchini, and roughly chop the spinach and herbs.
  4. Once the asparagus is done cooking, remove from heat and transfer into a food processor. Add in the lemon juice and coconut milk, and pulse until the mixture is pureed. Return back to pot.*
  5. Add in remaining vegetable broth, all of the chopped veggies, beans and pasta. Add in ½ TSP salt and ¼ TSP pepper. Bring to a boil, and simmer for 15 minutes, or until tender, stirring a few times.**
  6. Ladle the soup into bowls, and enjoy while it's warm!
*You can use an immersion blender instead of food processor if you own one.
**If the veggies & pasta are tender, but the soup isn't as thick as you'd like it to be, simply turn off the heat and leave the soup pot covered for a few minutes. The soup will thicken as it sits.
Nutrition Information
Calories: 280, Fat: 11 g, Saturated fat: 8 g, Carbohydrates: 36 g, Sugar: 4 g, Fiber: 5 g, Protein: 9 g


Tell me.. What’s your favorite springtime veggie? 

7 thoughts on “Creamy Spring Veggie & Asparagus Puree Soup [vegan]

  1. Britt@MyOwnBalance

    Oh seasonal allergies are the worst! I suffered so so bad. Luckily now that I’m in a tropical climate I don’t have that problem but when I was pregnant I could barely take anything for them and I wanted to die!

    This looks delish! I have to admit that spring time veggies are not my favorite because I prefer summer and fall BUT I do love artichokes! I made fresh ones two years ago and it was awesome!

  2. David @ Spiced

    Asparagus puree as the broth? Now that sounds like something I need to try! I hear ya on the spring. I’m currently suffering through a rough allergy/cold…but I think it’s worth it if it means the return of flowers and warmer weather. A nice big bowl of soup sounds awesome right now!

  3. Pingback: PB & J Banana Muffins {vegan + gf} - Foodie Loves Fitness

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