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Asparagus Soup in a Bowl

Creamy Vegan Asparagus Soup with Crispy Sage Leaves

A dairy-free vegan soup made from green asparagus with a subtle taste of fresh sage perfect for a light lunch or quick healthy dinner.
Course Soup
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Lea


  • 2 packs of green asparagus around 24 shoots
  • 1 large potato cut to small cubes
  • 1 onion - diced
  • 600 ml of vegetable stock
  • 5 fresh sage leaves to cook in the soup
  • 12 fresh sage leaves for frying
  • 125 ml Oatly oat cream
  • 4 cloves of garlic - sliced
  • olive oil for frying


  • Cut asparagus tips off and set them aside. Discard hard ends (2 - 3 cm from the bottom).
  • Cut the rest of asparagus into small pieces.
  • Fry the onion and garlic until translucent.
  • Add 5 sage leaves and fry a little bit longer.
  • Add the asparagus and potato in and pour in the stock.
  • Cook around 20 minutes or until potatoes are tender.
  • While the soup is cooking, blanch the asparagus tips by inserting them into boiling water for a maximum of 2 minutes. After the time runs out promptly transfer them into icy cold water. This method will keep the tips crunchy and beautifully green.
  • Once the main ingredients are cooked blend them to create a creamy soup. I prefer using a powerful blender (I use Vitamix) but you should be fine with a hand blender too as we chopped off the hard ends.
  • Heat up the oil and fry the remaining sage leaves around 25 seconds until they are brittle and crispy. This step is optional but it adds a nice touch and texture to the soup (read my tip on how to fry sage leaves below).
  • Serve the soup in a bowl and decorate with a few tips of blanched asparagus and 3 fried crispy sage leaves.