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Cream of Asparagus Soup

Prep time
30 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Adapted from "Activist's Asparagus" by Wade Mueller and Jeff Ryan


This soup makes an elegant springtime starter or light lunch.


2 1⁄2 lbfresh asparagus
3 Tsunflower or canola oil
1 onion, chopped
1 stalk celery, chopped
5 cvegetable stock or water
2 Tsoy sauce or tamari
1⁄4 clong grain rice
  salt and pepper to taste
1 1⁄4 cmilk or soymilk
  fresh parsley, chopped or almond flakes (for garnish)


Trim the asparagus stalks and peel off tough outer layers at base if needed. Place the asparagus into a large saucepan along with the oil, onion and celery. Heat until sizzling, then cover and simmer 10 minutes, stirring occasionally. Add the stock or water, soy sauce, salt, pepper and rice. Bring to a boil. Cover and simmer gently for another 20 minutes or until the rice is tender and vegetables have softened. Stir in the milk or soymilk and raise the heat until almost boiling. Taste and adjust the salt and pepper if needed. Serve hot, garnished with chopped parsley and/or almond flakes.