This creamy tahini and lemon-asparagus soup is a hug in a bowl! With fresh asparagus, zesty lemon, and rich tahini, it’s the perfect blend of flavors that are both comforting and refreshing.
I love how easy this soup is to whip up—just sauté the veggies, blend, and enjoy! Bonus points for making your kitchen smell amazing while cooking! 🍋🥦
Key Ingredients & Substitutions
Asparagus: Fresh asparagus is key for this dish! If it’s out of season, try substituting with green beans or broccoli. Both will add a nice crunch and color.
Tahini: This sesame paste gives the soup a creamy texture. If you don’t have tahini, almond butter or sunflower seed butter can work as alternatives, but they’ll change the flavor slightly.
Coconut Milk/Cream: For a super creamy soup, coconut milk is excellent. Alternatively, you can use heavy cream or a dairy-free alternative like almond milk for a lighter version.
Garlic and Onion: Essential for flavor! If you’re short on either, a shallot can stand in for onion, and garlic powder can work in a pinch, reducing the amount used.
Lemon: Fresh lemon juice and zest brighten the soup. If you’re out of lemons, lime or vinegar can add a lovely acidity instead.
How Do I Puree the Soup Smoothly?
Puring the soup to a smooth finish is essential for the desired creamy texture. If using an immersion blender, blend directly in the pot until you get the consistency you love.
- If using a regular blender, let the soup cool slightly before transferring it in batches. This helps avoid splatter.
- Blend until smooth, but don’t overdo it—too much blending can make it too thin!
- Tip: Always hold the blender lid down with a kitchen towel when blending hot liquids to keep it from popping off.
How to Make Creamy Tahini and Lemon-Asparagus Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) fresh asparagus, trimmed and cut into 2-inch pieces (reserve tips separately)
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 4 cups (1 liter) vegetable broth
- 1/4 cup tahini
- 1 lemon (zested and juiced)
- 1/2 cup coconut milk or cream (for extra creaminess)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley leaves for garnish
- Lemon slices for garnish
- Optional: pinch of smoked paprika or chili flakes for added warmth
How Much Time Will You Need?
The total time for this delicious soup is about 30-35 minutes. You’ll spend around 10 minutes prepping your ingredients and about 20-25 minutes cooking and blending the soup. It’s quick, easy, and well worth the effort!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil in a large pot over medium heat. Add the sliced onion and minced garlic, sautéing until they become soft and translucent, which should take about 5 minutes. This base will give your soup a wonderful flavor!
2. Add the Asparagus:
Next, toss in the chopped asparagus pieces, excluding the reserved tips. Sauté these in the pot for an additional 3-4 minutes until they start to soften—this brings out their lovely flavor.
3. Simmer the Broth:
Pour the vegetable broth into the pot, bringing the mixture to a boil. Once boiling, reduce the heat and allow it to simmer for about 10-12 minutes until the asparagus is tender. The aroma will be fantastic!
4. Prepare the Asparagus Tips:
While the soup simmers, take the reserved asparagus tips and lightly steam or blanch them until just tender and vibrant green. This should only take a couple of minutes. Set them aside for a beautiful garnish!
5. Blend the Soup:
Now it’s time to make the soup creamy! Use an immersion blender to puree the soup directly in the pot until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
6. Add Creaminess and Flavor:
Once blended, stir in the tahini, lemon zest, lemon juice, and coconut milk or cream. Mix everything well to combine, and heat through for another 2-3 minutes. Remember not to boil the soup after adding the tahini, as it can affect the texture.
7. Season to Taste:
Give your soup a taste! Adjust the seasoning with salt, freshly ground black pepper, and if you like, add a pinch of smoked paprika or chili flakes for a bit of warmth.
8. Serve with Garnishes:
Ladle the creamy soup into bowls, then top with the steamed asparagus tips, a few lemon slices, and fresh basil or parsley leaves for that extra pop of color and flavor.
9. Enjoy Your Creation!
Serve the soup warm with a lovely drizzle of olive oil or a spoonful of extra tahini on top if you desire. Enjoy your delicious, creamy, tangy Tahini and Lemon-Asparagus Soup!
Can I Use Frozen Asparagus for This Soup?
Yes, you can use frozen asparagus! Just be sure to thaw them first and drain any excess water before adding them to the pot. They might cook a little faster than fresh asparagus, so keep an eye on them while sautéing.
How Can I Make This Soup Vegan-Friendly?
This recipe is already vegan as it uses vegetable broth and coconut milk. Just make sure your tahini and any garnishes are also vegan-friendly, and you’re good to go!
Can I Adjust the Thickness of the Soup?
Absolutely! If you prefer a thicker soup, reduce the amount of vegetable broth. For a thinner consistency, simply add more broth or water until you reach your desired thickness when reheating.
How Do I Store Leftovers of the Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, but be sure to stir often to maintain the creamy consistency.