This vegan asparagus soup with spinach is easy to prepare and so delicious. Using lemon zest and juice, it’s bright, fresh and simply a perfect spring soup to enjoy seasonal produce.

Hi friends!
Today I’m sharing a vibrant green vegetable soup that you’re going to love!
This vegan asparagus soup is such a great way to enjoy all the seasonal produce while making your belly happy at the same time.
This recipe just looks and tastes like a big bowl of springtime goodness. It’s a light soup that has a few simple ingredients and takes minutes to make.
When you have so few ingredients, they really shine through. Sometimes simple is best, don’t ya think?
Plus, when one has about 3 pounds of asparagus in one’s fridge, you know something asparagus-y has to happen, LOL.
Fan of green vegetable soups? Check out this broccoli spinach soup!
Why We Love This Asparagus Spinach Soup
- This vibrant green soup comes together quickly, so it’s great for busy days.
- It’s a one-pot meal so there’s minimal fuss and cleanup.
- It’s chock-full of veggies.
- It makes for a great light lunch or side with dinner.
- Most importantly, it tastes delicious!

How To Make This Vegan Asparagus Soup
Full details on how to make this green vegetable soup are in the recipe card below, but here are the basics:
- In a pot, cook onion in some olive oil.
- Then add and cook minced garlic and chili.
- Stir in asparagus, salt and pepper and give that a little cook.
- Pour in veggie broth and a little more salt. Bring to a boil, then reduce to a simmer. Cover and cook until asparagus is nice and tender.
- Add baby spinach with a pinch of nutmeg. Give it a little stir to cook and wilt spinach.
- Blend with an immersion blender until smooth. Stir in lemon zest and juice. All that’s left to do is serve and enjoy!
Tip: Don’t skip the lemon here! It really brightens and lifts the soup. It adds a little something special.

Can I Use Frozen Spinach Instead?
Absolutely!
You can thaw it out, drain and stir into the soup. Alternatively, add to the pot as is and simply cook until it’s heated through and wilted.

Delicious Garnish Ideas
- Reserve some of those asparagus tops for garnish! Simply cook in a pan with a little olive oil and a pinch of salt and pepper. It only takes a few minutes or so (or until you’ve reached your desired doneness).
- Buttery croutons are so good! You get a nice textural component with the creamy soup.
- A swirl of dairy free, unsweetened coconut yogurt adds a creaminess.
- Drizzle of olive oil (lemon flavoured olive oil is so good here) adds richness.
- Freshly grated lemon zest adds a yummy pop of flavour.
- If you don’t need this to be a vegan or vegetarian asparagus soup, you can garnish with some freshly grated Parmesan cheese, swirl in some cream, dollop with Greek yogurt, or top with crumbled blue cheese.

Tips for Making This Asparagus Spinach Soup
- Stalks of asparagus can vary in thickness. Cook until they’re tender.
- Don’t have fresh chili pepper? Sprinkle in some dried red chili flakes. Alternatively, if you aren’t a fan of spice, feel free to omit.
- Don’t omit the squeeze of lemon juice, it really brightens the soup.
- Always zest your lemon before juicing. Things are much easier that way!
- Enjoy this soup for a nice light lunch or part of a multi-course meal.
More Yummy Soup Recipes
If you make this spring vegetable soup, be sure to leave a comment below!
This asparagus spinach soup recipe was originally published in April 2016 but has been updated.

Vegan Asparagus Soup With Spinach and Lemon
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 Thai chili pepper, minced (optional)
- 1 pound asparagus, woody ends removed and stalks cut into 1.5-inch to 2-inch pieces
- ¾ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper
- 4 cups low sodium vegetable broth
- 5 ounces baby spinach, a little more than ¼ pound or 140 grams
- pinch ground nutmeg
- 1 tablespoon lemon zest, plus more to taste for optional garnish
- 2 tablespoons lemon juice
- Lemon olive oil, garnish to taste (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook, stirring often, until softened, about 5 minutes.
- Add garlic and chili pepper (if using) and cook, stirring, for about 1 minute.
- Add asparagus, ½ teaspoon of salt and black pepper. Cook for 5 minutes, stirring occasionally.Note: If you like, you can reserve some of the tops of asparagus for garnish. Simply cook them in a frying pan with olive oil, salt and black pepper until tender. Garnish the soup with the asparagus tops upon serving. This is optional.
- Pour in vegetable broth and remaining ¼ teaspoon of salt. Stir. Increase the heat to high and bring to a boil. Then reduce the heat (to about medium-low) to maintain a simmer. Cook, covered, for 5 to 10 minutes or until asparagus is tender.
- Stir in spinach and nutmeg and cook until spinach has just wilted, about 1 to 2 minutes. Turn off heat.
- Blend the soup with an immersion blender until smooth.
- Stir in lemon zest and lemon juice.
- To serve, divide the soup into bowls and top with reserved cooked asparagus (if you opted to reserve some), lemon zest and a drizzle of regular or lemon flavoured olive oil (all optional garnish). Alternatively, simply enjoy the soup as is!
Notes
- Stalks of asparagus can vary in thickness. Cook until they’re tender.
- Don’t have fresh chili? Sprinkle in some dried red chili flakes. Alternatively, if you aren’t a fan of spice, feel free to omit.
- Don’t omit the squeeze of lemon juice, it really brightens the soup.
- Always zest your lemon before juicing. Things are much easier that way!
- Enjoy this soup for a nice light lunch or part of a multi-course meal.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
marcie says
I do get crazy and buy too much produce at times — all the colors and varieties get me into trouble! This soup is such a pretty color that screams spring, and it looks so creamy and delicious!
Girl Heart Food says
I’m glad I’m not the only one 🙂 Least it’s not junk food, right? Thanks for stopping by, Marcie and I appreciate the lovely comments!
Jill says
Looks Delish, cannot wait to try.
Jill?
Girl Heart Food says
Thanks Jill! Hope you enjoy 🙂
Shelby @ Go Eat and Repeat says
What a great, healthy soup! The weather here in April thus far as been equally unpredictable. Windy. Two days ago 50, yesterday 75, today 45, and a chance of snow next week. What is this? I thought March was supposed to be unpredictable!
Girl Heart Food says
Thanks so much, Shelby! I guess that means (hopefully) we are in for a good Summer 🙂
Kathryn @ Family Food on the Table says
Two of my favorite veggies in this soup! It’s so perfect for spring time when we’re doing that back-and-forth game between cold and warm days. Plus, it’s so light and fresh, which I’m all about this time of year! And um, yes, thanks for a recipe that I can tuck into bowl after bowl and not feel like a giant blob by the end of it!
Hope you get less wind, more sun and a chance to try out your new BBQ soon 🙂 Cheers girl!
Girl Heart Food says
Hahaha….so true, Kathryn. Here’s to not feeling like a giant blob after eating 😉 I’m right there with ya….bring on the nice weather! I’d say nice weather or not, pretty soon that new bbq is coming out ’cause bbq and grilling is the best, isn’t it? Thanks for the lovely comments 🙂
Kathy @ Beyond the Chicken Coop says
Loving all the freshness in this soup! The color definitely says ‘spring’ I hope your weather turns into spring weather soon so you can try out that new grill! In the meanwhile, stay inside with a nice bowl of soup!
Girl Heart Food says
Thanks Kathy! I know, so looking forward to using the bbq, that’s for sure! Won’t be long now 🙂 I like your thinking – staying inside with this soup sounds perfect 😉
Kate @ Framed Cooks says
This is pretty much a soup bowl full of springtime if you ask me! And the perfect warm lunch for me, since it is (not fair!!) 21 degrees out this morning.
Girl Heart Food says
Oh, that’s awesome, Kate! We have snow coming today/tomorrow. Thanks so much for stopping by & appreciate the comments 🙂
Amanda@craftycookingmama says
I just bought 3 pounds of asparagus today – I couldn’t help myself! First bunch of it got made tonight – my oldest daughter and I love it – everyone else, not so much. Ha – more for us! Turns out our chickens love asparagus ends – those chickies are in luck 🙂 Your asparagus spinach soup sounds (and looks) absolutely delicious. I’m thinking I’m gonna have to run out for spinach this week….
Meghan | Fox and Briar says
Yum, this is such a springy soup! I totally buy the produce at costco and then sometimes end up wondering what I was thinking. I’ve gotten pretty good at knowing what we can eat before it goes bad and what we can’t. I actually have bought asparagus there TWICE this spring, and had no problem using it up though! (Might be the recipe testing that helped with that, ha!). Anyway, totally digging this spring soup, and your photos look great by the way! Pinning!
Girl Heart Food says
Costco is so great, though, isn’t it? The recipe testing would certainly help with using up your produce, that’s for sure! And I do love asparagus. I guess this time, it is got away from me where I had a bunch of other produce in the fridge. Oh well! Least I got a chance to make this delicious soup, right? It was a beautiful day when I took these photos, so I lucked out with some great natural light. Thanks so much for the comments, Meghan 🙂
Gayle @ Pumpkin 'N Spice says
This definitely looks like a perfect bowl of springtime goodness, Dawn! I love the combination of asparagus and spinach. I’ve never had a soup like this before, so this is totally calling my name! Sounds so delicious and fresh!
Girl Heart Food says
It definitely is, Gayle! Hope you get a chance to try it soon. Thanks for the comments 🙂
Amanda | Yum In Your Tum says
Oh this looks and sounds delicious! I just seen this on twitter and re-tweeted it. 🙂 I love that you made it have a little kick to it. I like my soups a little spicy! You are in Canada so I assume you are in the bad weather my mom called complaining about. Down here in Georgia is beautiful right now…don’t mean to rub it in, lol! I will happily enjoy soup on a hot day though! LOVE THIS!
Girl Heart Food says
Thanks so much, Amanda! Appreciate that 🙂 I like my soups a little spicy too. We are supposed to get so much snow tonight/tomorrow. Can’t believe that it’s April and we are still getting snow. Unreal. I bet it is super warm in Georgia! So nice! Thanks so much for the comments, girl. Have a great week!
Erin @ Thanks for Cookin'! says
All this soups needs is some crispy buttery croutons! Hehehe! 😛 I love the simple ingredients turned fantastic meal. Just perfect!
Girl Heart Food says
Oh, yeah! That would be totally awesome too ’cause I loves me some buttery crispy bread! Yum! Thanks for the comments, Erin 🙂 Have a great week!
Maddy says
I’m obsessed with making and eating soup. And I love both spinach and asparagus. So I pretty much NEED to make this. I’ve been on a health kick lately and this looks so yummy, healthy, and easy to make! Thanks for sharing! 🙂
Girl Heart Food says
Awesome, Maddy! You’d love this soup then! Enjoy 🙂 Have a lovely week!
karrie @ Tasty Ever After says
It hasn’t been very Spring-like around here in NH lately either. Snowed yesterday and snowing today. Boooooooooooo! Freaking ridiculous BUT I do have fresh asparagus and spinach that I just bought at the grocery store. Gonna make this soup and the pesto on the side (cos that’s a genius idea) 🙂
Can’t wait to see pics of the new grill in action!!! Woooohoooo!
Girl Heart Food says
Ugh, that sucks. Snow here tomorrow! Bring on the nice weather, right? Hope you like the recipe, Karrie! Love to hear if you try it. Stay tuned for some bbq pics in the coming months. Pizza on the bbq is an absolute favourite of mine!
Cheyanne @ No Spoon Necessary says
When springtime rolls around I can’t help but buy all the spring produce, so I’m with you girlfriend! This soup looks scrumptious! Loving that you kept it simple and let the asparagus & spinach shine! Springtime eats up in here! Cheers!!
Girl Heart Food says
I know, so hard not to buy one of everything in the produce aisle! Thanks for the comments, Cheyanne 🙂 Appreciate it!
Vivian | stayaliveandcooking says
Helloooo Spring indeed! I love it so much. And your soup sounds delicious, so healthy! I’d like a bowl please. 🙂
Girl Heart Food says
Thanks Vivian! It sure is 🙂 Have a great week, girl!