Roasted White Asparagus Soup (Vegan)

Roasted Asparagus Soup (Vegan)

This dairy-free cream of asparagus soup is pure comfort in a bowl and so simple to make. Plan ahead as soaked cashews replace cream in this recipe. This recipe needs to be planned ahead. Soaking time: min 2 hrs (up to 24hrs).

Course Soup
Category German
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 230 kcal
Autor Elle


  • 1/2 cup raw cashews, soaked for at least 2 hours, drained and rinsed (65 g)
  • 2 tablespoons extra-virgin olive oil, separated
  • 1 kg white asparagus, peeled and woody ends trimmed (750 g net)
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon freshly chopped dill
  • 2 cups vegetable broth (500 ml)
  • sea salt and freshly ground pepper, to taste
  • freshly squeezed juice from 1/2 lemon, or to taste

Topping options:

  • tahini sauce
  • roasted asparagus tips
  • chopped herbs (e.g. dill, chives)
  • capers


  1. Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
  2. Place the asparagus pieces on the prepared sheet tray. Drizzle with 1 tablespoon olive oil and season with a little salt. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender, about 25-30 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 6-8 minutes. Add the garlic, stir and cook for another minute, until fragrant.
  4. Add the roasted asparagus, dill leaves, and broth. Bring everything to a simmer and stir in the soaked cashews.
  5. Using an immersion blender, blend until smooth.

  6. Alternatively: use a regular blender to puree the soup (either cool your soup before blending or blend in small batches, leaving the tube hole open so that the hot air can escape as you're blending the soup). Please use caution when blending hot liquids!
  7. Serve the soup warm and garnish with desired toppings. Enjoy!