The Simple Veganista · by Julie | The Simple Veganista★ 4.8
Vegan Asparagus Soup
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 34%
CARBS 52G59% OF CAL
9G FIBER8G SUGAR35G OTHER
FAT 10G26% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegan asparagus soup with red lentils, ready in 20 minutes. Creamy and minimal in ingredients but maximum in flavor, light and fresh for a weeknight meal.
mainsoupbeans🌀 blender⚙️ food processor🍞 toaster oven🍪 sheet pan🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil, or 1/4 cup water (for water saute)
- 2 medium leeks
- 1 1b. asparagus
- 1 cup dried red lentils
- 8 – 10 fresh tarragon leaves or 3/4 teaspoon dried
- 5 – 6 cups vegetable broth or water (I used a combo)
- mineral salt & fresh cracked pepper, to taste
- juice of 1 lemon
- 2 loaf ends, cubed
- 1 – 2 tablespoons garlic-flavored olive oil (neutral plain oil works great too)
- pinch of garlic powder
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 34%
CARBS 52G59% OF CAL
9G FIBER8G SUGAR35G OTHER
FAT 10G26% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 983mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 729mg
- Calcium
- 108mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.