Photography by Liz Fetchin


Asparagus Soup with Lemon and Vegan Parm

by Liz Fetchin, Octofree (@octofree;


March 30, 2024

Make the most of fresh, seasonal asparagus with this vegan soup that’s chock-full of healthful vegetables. The squeeze of lemon brightens up the flavor of the asparagus, and the creamy texture makes it feel like an indulgence, even without any actual cream or butter. 

Check out more of my recipes at, and find me on Instagram at @octofree.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • Large stock pot
  • Immersion blender or regular blender


  • 3 tbsp vegan, soy-free, nut-free butter substitute, such as Soy-Free Earth Balance
  • 1 sweet yellow onion, such as Vidalia, minced
  • 3 garlic cloves, skinned and smashed
  • Salt and pepper to taste
  • 2 bunches fresh asparagus, trimmed and cut into one-inch pieces
  • 6 cups soy-free, gluten-free vegetable stock
  • Juice of one lemon (about 2 tbsp)
  • ½ cup shredded vegan, nut-free, soy-free parmesan substitute, such as Violife Just Like Parm


  1. Melt the butter substitute in a large stockpot over medium heat.
  2. Add onion and garlic, then season with salt and pepper and cook until onion is translucent and fragrant.
  3. Add the chopped asparagus, then the stock.
  4. Bring to a boil, then reduce heat to low and simmer until asparagus is very tender, about 30 minutes.
  5. Puree the soup using an immersion blender (if you don't have an immersion blender, you can transfer it carefully to a regular blender and puree in batches).
  6. Return soup to pot, stir in lemon juice and the vegan parmesan cheese.
  7. Ladle into bowls, garnish with asparagus tops and more vegan parmesan and serve hot.


Liz Fetchin is a regular contributor to The Green Voice