| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 12g | 8g | 10g |
| sugars | fibre | protein | salt |
| 4g | 3g | 5g | 0.8g |
Why I Love Austrian Vegan Creamy Asparagus Soup with Crispy Shallots
Ever since I first tried the Vegan Creamy Asparagus Soup with Crispy Shallots, it’s become a mainstay in my kitchen. This recipe perfectly encapsulates everything I adore about Austrian-inspired cuisine: it’s simple yet sophisticated, nourishing without being heavy, and it packs a punch in terms of flavor.
Hailing from the Rocky Mountains of Colorado, I’ve always been drawn to hearty and wholesome meals. Typically, my recipes center around game meats, robust trout dishes, and rib-sticking mountain fare. But every now and then, I love to explore lighter, plant-based options that still offer the satisfying comfort of a warming stew or soup. This particular soup is a beautiful blending of Austria’s culinary elegance with a touch of my own rustic flair. It’s a dish that represents the universal love of wholesome food, which can be both refined and comforting at the same time.
The Art of Simplicity
The ingredients list for this soup reads like a love letter to the spring season. Asparagus, the hero of this recipe, brings a delicate yet earthy flavor that is enhanced by the creamy coconut milk and brightened by a hint of freshly squeezed lemon juice. This soup is smooth and velvety, a perfect canvas for the crispy shallots that add a delightful crunch and complexity.
The first time I made this soup, I was instantly reminded of the first spring hike Gordon and I took together. The aroma of fresh greens and the crisp air lingered long after we’d returned home, and this soup somehow captures that very essence. It’s dishes like these that remind me why cooking can be such a transformative experience, evoking memories and creating new ones with each bite.
A Perfect Pairing
This Vegan Creamy Asparagus Soup with Crispy Shallots pairs wonderfully with a variety of dishes. A simple side of crusty bread or a light, lemony salad would complement the soup’s richness without overwhelming it. For those who enjoy a more substantial meal, a serving of wild rice or quinoa on the side would also work beautifully. It’s similar in spirit to a Vichyssoise, though a bit less heavy thanks to the absence of cream, making it an excellent choice for a lighter lunch or the starter for a multi-course dinner.
One of my inspirations for this recipe was chef Paul Ivic, known for his innovative and fresh approach to vegetarian cuisine. Ivic’s focus on high-quality ingredients and his commitment to showcasing their natural flavors have always resonated with me, and I aimed to bring some of that same ethos into this dish.
This soup truly stands out not just because it’s vegan or Austrian, but because it’s a reminder that sometimes, the simplest ingredients can create the most memorable meals. Whether you’re curled up indoors on a chilly night or enjoying a springtime lunch outdoors, this Vegan Creamy Asparagus Soup with Crispy Shallots is sure to become a favorite in your own culinary repertoire.
What You’ll Need
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 tablespoon freshly squeezed lemon juice
- Salt and pepper to taste
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh parsley, chopped (for garnish)
- 1/2 cup shallots, thinly sliced
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil (for frying the shallots)
Method
Step One
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
Step Two
Add the asparagus pieces to the pot and sauté for about 5-7 minutes until they are tender but still bright green. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes until the asparagus is very soft.
Step Three
Use an immersion blender to purée the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot if using a blender.
Step Four
Stir in the full-fat coconut milk, freshly squeezed lemon juice, salt, pepper, and ground nutmeg. Let the soup simmer for another 5 minutes to let the flavors meld together. Adjust the seasoning as needed.
Step Five
Meanwhile, prepare the crispy shallots. Heat 1/4 cup of vegetable oil in a small skillet over medium-high heat. Toss the thinly sliced shallots in the all-purpose flour, shaking off any excess flour. Carefully add the shallots to the hot oil and fry until they are golden brown and crispy, about 2-3 minutes. Use a slotted spoon to transfer the crispy shallots to a paper towel-lined plate to drain any excess oil.
Step Six
Serve the soup hot, garnished with a sprinkle of fresh parsley and a handful of crispy shallots on top. Enjoy your Vegan Creamy Asparagus Soup with Crispy Shallots!
