This vegan lemon artichoke asparagus soup recipe was inspired by the springtime flavors of two places I hold dear, California’s Monterey Bay and the U.S.’s Pacific Northwest.
For a time, we lived close to California’s Monterey Bay. After a long day of hiking, we would stop off at one of the roadside farms for fried artichokes. There is nothing like the smell of the beach, the fog rolling in, and the taste of farm fresh artichokes.
In the U.S.’s Pacific Northwest, spring means asparagus. Towards the end of April or start of May, it’s everywhere. Washington has a major asparagus operation going on, and it’s delicious.
This easy vegan artichoke asparagus soup recipe brings these two vegetables together. Artichokes and asparagus are so good with lemon juice, lots of garlic, parsley, black pepper, and nutritional yeast.
For this vegan asparagus artichoke soup recipe, frozen artichokes work best. They taste fresher and are available year round. If you use artichokes packed in brine, they may be too salty and take away from the overall flavor.
This recipe serves 4. I hope you enjoy it, and really appreciate you stopping by UVK! 💚
Love asparagus? Checkout other UVK vegan asparagus recipes.
Lemon Artichoke Asparagus Soup
1 cup chopped onion
2 tsp olive oil
1 tsp dried thyme
1 tsp garlic powder
2 bay leaves
3 garlic cloves, chopped
2 cups peeled and diced potatoes
3 cups broth (I used 1½ cubes Edward and Sons Not Chick’n Bouillon Cubes + 3 cups water)
2 cups chopped fresh asparagus
2 cups frozen quartered artichokes (I used a 10 ounce package)
½ cup flat leaf parsley
2 Tbsp lemon juice
2 Tbsp nutritional yeast
Salt and black pepper, to taste
1. First, we’ll sauté the aromatics for the artichoke asparagus soup. In a large heavy pot or dutch oven, sauté onions in olive oil with a dash of salt over medium-high heat for ~7 minutes or until soft and a little golden.
2. Add the thyme, garlic powder, bay leaves, and a generous amount of black pepper. Stir around for another 60 seconds.
3. Add the garlic, potatoes, and broth. Cover with a lid, bring to a boil, and then, reduce to a simmer. Simmer covered for 5 minutes.
4. Stir in the asparagus and artichokes. Cover and simmer for 10 minutes or until the vegetables are cooked through.
5. Remove the pot from heat. Fish out the bay leaves.
6. Add the entire contents of the soup pot, the parsley, lemon juice, and nutritional yeast to a blender (or use an immersion blender).
7. Blend until smooth. If it’s too thick for you, thin it with a little water. Then, dump the asparagus artichoke soup back into the pot, and taste. Adjust seasonings, if needed (more salt? more black pepper? lemon juice?). Serve.