Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Asparagus and Potato Soup With Ginger 4.0 (1) Add your rating & review This vegan soup has a creamy, delicious texture, but doesn't contain any dairy. By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 29, 2024 Rate PRINT Share Close Photo: Rache Marek Prep Time: 25 mins Total Time: 55 mins Servings: 4 Jump to recipe Perfectly creamy and silky, this asparagus soup recipe is the definition of healthy comfort food. It's also completely dairy-free, making it ideal for vegan diets and dairy allergies. The secret is to use ingredients that you probably already have in your pantry: starchy russet potatoes and heart-healthy olive oil. Aromatics like cilantro, shallot, and ginger are blended in to punch up the flavor, and while you won't be able to taste it, baby spinach gives the soup its vibrant green color. The result is a smooth and satisfying soup that will make the most of spring produce. Enjoy it as an appetizer or side dish—or make it a meal by mixing in cooked lentils or beans and serving it with crusty bread. You can also eat it warm or chilled, depending on the time of year. The Right Way to Store Asparagus to Keep It Fresh and Crisp Buying AsparagusWhen buying asparagus at the grocery store, look for firm stalks with a bright green color. Avoid limp, mushy, and discolored stalks. Cook Mode (Keep screen awake) Ingredients 2 tablespoons plus ¼ cup extra-virgin olive oil, plus more for serving 1 shallot, chopped 1 tablespoon minced fresh ginger 1 russet potato, peeled and chopped (1 ½ cups) Kosher salt and fresh ground pepper 1 ½ pounds asparagus, ends trimmed, stalks chopped (3 cups) 1 cup packed cilantro leaves (from about 1 large bunch) 2 cups packed baby spinach Lemon wedges, for serving Directions Rachel Marek Cook shallot and ginger: Heat 2 tablespoons oil in a large pot over medium heat until shimmering. Add shallot and ginger and cook until softened, 4 to 5 minutes. Rachel Marek Add potatoes and water: Add potato and 4 cups water. Season with salt and pepper and simmer until potatoes are just tender, 5 to 6 minutes. Rachel Marek Add asparagus: Add asparagus and continue to simmer until vegetables are tender, 8 to 10 minutes more. Rachel Marek Reserve one cup liquid; purée the rest: Reserve one cup liquid from pot and transfer the rest of the mixture to a blender; let cool slightly. Rachel Marek Add cilantro and spinach and purée: Add cilantro and spinach to blender and purée until smooth, adding reserved broth as needed for desired consistency. Rachel Marek Return soup to pot, season, and serve: Return soup to pot and stir in remaining 1/4 cup oil. Season with salt and pepper and serve warm or chilled, with a drizzle of oil, more pepper, and lemon wedges on the side. Rachel Marek Topping Ideas For a boost of flavor and texture, consider serving this asparagus soup with a tasty topping, try: Crushed tortilla chips or crackers Croutons Toasted pumpkin seeds or sunflower seeds Chopped bacon (for a non-vegan option) Shredded Parmesan cheese (for a dairy option) Plant-based or dairy yogurt Chopped scallions Chopped fresh herbs, like cilantro or parsley How to Store Creamy Ginger-Asparagus Soup To store homemade soup, keep it in an airtight container in the refrigerator. Reheat it on the stovetop or in the microwave for several minutes. Eat within three to four days. Can You Freeze Creamy Ginger-Asparagus Soup? Since this soup contains no dairy, it will freeze better than other creamy soups. Let it cool completely, then transfer it to a freezer-safe airtight container. Store it in the freezer for up to three months. How to Cut Asparagus 4 Different Ways Other Asparagus Recipes to Try: Roasted Asparagus With Parmesan Asparagus Tart With Gruyère Oven-Roasted Asparagus Asparagus Frittata With Goat Cheese and Herbs Grilled Asparagus With Caper-Cornichon Vinaigrette Originally appeared: Martha Stewart Living, May 2020 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores.