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Delight your senses with a bowl of velvety goodness that blends the vibrant flavours of fresh asparagus, aromatic shallots, and a touch of silken tofu into a creamy masterpiece.

Prepared effortlessly in the high-performance Kuvings SV500 blender, this Asparagus Soup is a celebration of spring’s bounty, elevated by a hint of ground cumin and a burst of fresh herbs.

Whether you’re a seasoned chef or a novice in the kitchen, this recipe is a breeze to whip up.


Ingredients (serves 1-2)

  • ½ cup shallots (roughly chopped)
  • 4 medium garlic cloves (roughly minced)
  • 2 lbs asparagus (cut into 1-inch pieces)
  • 1 tsp ground cumin
  • 1 tsp salt (optional)
  • ¼ tsp ground black pepper (optional)
  • 2 cups vegetable broth (low sodium, preferably homemade)
  • ½ cup silken tofu
  • chives (minced, to taste)
  • dill (minced, to taste)


  1. In a large stockpot over medium heat, add the shallots and garlic, cooking until fragrant, about one minute.
  2. Add asparagus, season with optional salt and pepper, and cook until slightly charred, about 5 minutes.
  3. Add veggie broth and simmer, covered, until asparagus is very tender but still green, about 7 minutes.
  4. Transfer mixture into your blender (you may want to first allow the broth and veggies to cool just a bit). Add the tofu. Blend until creamy.
  5. Season with salt and pepper to taste.
  6. Garnish with optional chives and dill.

Note: This will store well for a week in the fridge or you can freeze it for up to 3 months.

Want more healthy plant-based recipes?  Try these:

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