Creamy Asparagus Soup with Turmeric Pesto Eases Me Into Spring

This vegan soup has a creamy texture thanks to cauliflower – and bright green color and spring flavor thanks to asparagus

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It’s officially spring now and I’m getting excited about my favorite spring ingredients – but that doesn’t have to mean putting the soup bowls in storage just yet. This vegan asparagus soup is a perfect way to transition between the seasons, and the turmeric pesto elevates it to something really fun.

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Creamy Asparagus Soup with Turmeric Pesto

Prep Time
25 min
30 min


Asparagus soup

  • 1 small leek, white part only, thinly sliced crosswise
  • 1 Tablespoon plant butter or olive oil
  • 2–3 cups low-sodium vegetable broth, divided
  • 2 cups cauliflower florets
  • 1 tsp ground turmeric
  • ½ tsp ground black pepper
  • 1½ lb asparagus, trimmed and roughly chopped
  • ½ tsp sea salt

Turmeric pesto

  • 1 3-inch piece turmeric root, peeled and grated
  • ½ cup chopped fresh flat-leaf parsley
  • 2 tbsp extra-virgin olive oil
  • ½ tsp lemon zest + 1 tsp fresh lemon juice
  • 1 clove garlic, roughly chopped
  • ¼ tsp sea salt
  • 1/8 tsp ground black pepper


1. In a large heavy-bottomed saucepan, heat plant butter or oil on low. Add leek and cook, stirring often to prevent butter from browning, until softened, 3 to 4 minutes.

2. Add 2 cups broth, cauliflower, ground turmeric and ½ tsp pepper. Cover and simmer until cauliflower is soft, 10 to 12 minutes.

3. Meanwhile, to a small food processor, add all pesto ingredients. Process for 30 seconds until blended but coarse. Transfer to a small bowl.

4. Add asparagus to soup and cook just until tender and bright green, 4 to 5 minutes.

5. Transfer soup, in batches if necessary, to a blender and purée until very smooth, adding as much of the remaining broth as necessary to thin to desired texture. Season with ½ tsp salt.

6. Divide among bowls and garnish each with Turmeric Pesto.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 149
  • Carbohydrate Content 12 g
  • Cholesterol Content 8 mg
  • Fat Content 10.5 g
  • Fiber Content 4 g
  • Protein Content 4 g
  • Saturated Fat Content 3 g
  • Sodium Content 484 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 6 g
  • Polyunsaturated Fat Content 1 g