Cool and refreshing, this easy 6-ingredient chilled asparagus soup is a perfect spring and summertime soup!
The vibrant color and unique flavor of asparagus make for a pretty and flavorful presentation as an appetizer at brunch with Vegan Tofu Benedict Florentine and this soup also pairs well as a light accompaniment to simple sandwiches or salads.
The best part is that you can absolutely prepare it up to a day prior to serving.
Easy Vegan Chilled Asparagus Soup
- 2 cups water
- 1 pound fresh asparagus
- 4 cups vegan chicken broth
- 2 cups coconut milk
- 1 teaspoon lemon juice
- 1 teaspoon salt
- In a medium pot, bring water to a boil. Add asparagus, cover, and cook for 3 minutes, until bright green and tender. Remove from heat and do not drain.
- Into a food processor, pour asparagus and water. Add vegan chicken broth, coconut milk, lemon juice, and salt. Purée until mixture reaches a smooth consistency.
- Refrigerate for 2 hours and serve chilled.