Recipe: Creamy Asparagus Soup for Passover

Want a bigger taste? 
Join us this summer at the Hazon Food Conference!

Creamy Asparagus Soup for Passover
By Liz Rueven, Kosher Like Me

This one pot vegan soup highlights the earliest spring crop during our joyous celebration of a new season. Feel free to make it in advance and store in the refrigerator for 2-3 days before serving.

Serves 6-8.


2 bunches asparagus, chopped (woody ends snapped and discarded)
1 small head cauliflower, rinsed and separated into florets
4 Tbsp olive oil
1 large red onion, peeled and chopped
4 cloves garlic, peeled and chopped
6 cups vegetable broth
4 Tbsp fresh dill, chopped (reserve some for garnish)
1 tsp fresh thyme
2 Tbsp fresh parsley, chopped
salt and pepper to taste
1 Tbsp lemon juice (or more to taste)
¼ cup chopped pistachios (optional)


  1. In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes.
  2. Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes.
  3. Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender.
  4. Remove from heat and stir in fresh herbs.
  5. Cool soup and puree to velvety texture with an immersion blender.
  6. Add lemon juice and taste, adding salt and pepper to your liking.
  7. Serve: garnished with additional fresh herbs and pistachio halves if desired. This soup is lovely sipped from small cups or spooned from traditional soup bowls.

Photo from

Want a bigger taste? 
Join us this summer at the Hazon Food Conference!

Comments are closed.