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Creamy Vegan Asparagus Parsley Soup

This creamy vegan asparagus soup is the perfect appetizer or side dish! It is easy & beautiful, vegan & gluten-free, with only 8 ingredients!
5 from 1 vote
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American, Gluten-free, Vegan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 People
Calories: 375kcal
Author: Emily


  • High Powered Blender OR Immersion Blender


  • 13 ounces Fresh Asparagus 3.5 cups when chopped
  • 1 ¾ cup Chopped White Potatoes
  • cup Shallot diced
  • 5 cloves Garlic chopped
  • 1⅓ cup Raw Cashews
  • 1 Lemon Juiced
  • 1 cup Fresh Parsley
  • cups Vegetable Broth
  • 1 tablespoon Olive Oil
  • Salt, Pepper
  • Zest of One Lemon optional


  • Begin by chopping 1 bunch of asparagus into roughly 1-inch pieces and dice the potatoes until you have about 1 ¾ cups of diced potatoes.
  • Roughly chop 5 cloves of garlic and dice 1 large shallot (⅔ cup).
  • Juice and zest 1 lemon
  • In a large pot or dutch oven, heat 1 tablespoon of olive oil.
  • Add the chopped garlic and shallot and let those sizzle until fragrant.
  • Add in the chopped potatoes and asparagus pieces and stir until the asparagus becomes a bright green color.
  • Once the veggies are all about half-cooked, add 1 ⅓ cup raw cashews and combine well.
  • Then, pour in 2 ½ cups of vegetable broth until the vegetables are covered. Bring this to a boil and cover the pot. 
  • Once the pot has reached a boil, reduce to a steady high simmer and simmer for about 5-10 minutes.
  • Once you can easily poke a fork through the potatoes and the cashews have softened, it's time to blend!
  • If you have an immersion blender, simply insert the immersion blender and blend in the pot until there are no large pieces or chunks remaining.
  • If you don't have an immersion blender, slowly add all of the soup into a high-powered blender (you may have to blend in batches).
  • Once all vegetables and broth are added, blend on high and allow some steam to release. Continue blending until there are no large chunks remaining.
  • After blended, add in a large handful of fresh parsley (roughly 1 cup). Blend once more until completely combined. The blend should become slightly brighter green. 
  • Pour the soup back into the pot. On a low heat, stir the soup and add 1 tablespoon of salt as well as some fresh cracked black pepper.
  • Add in the juice from one lemon and combine it into the soup. Taste and adjust as necessary.
  • Ladle the soup into serving bowls. Garnish with remaining asparagus heads and fresh parsley. 
  • Optional: combine a tablespoon of lemon zest, ½ tablespoon of coarse kosher salt, and some more black pepper. Sprinkle this mixture on top of the finished soups as a tangy garnish. 


Recipe copyright Legally Healthy Blonde. For educational or personal use only. 
  • For a lower carb version, try swapping half of the potatoes for cauliflower! The consistency may be a bit thinner, but still just as tasty!
  • A regular yellow onion will work in place of a shallot. If not using a shallot, I recommend adding another 1-2 cloves of garlic.
  • Any type of broth will work here as well as very salty water if you don't have broth!
  • Nutrition Information is for 1 serving which is ¼th of the entire pot. 
    • Calories: 375 kcal
    • Total Fat: 22.3 grams
    • Total Carb: 33.1 grams
    • Total Protein: 11.5 grams


Calories: 375kcal
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