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Vegan Cream of Asparagus Soup Recipe

Jason Wrobel—aka J-Wro, celebrity vegan chef and host of "How to Live to 100"—dips into his asparagus cravings to rock out a fresh, vegan, organic Cream of Asparagus Soup that will satisfy even the biggest asparagus connoisseur. These little stalks are rich in vitamins, minerals, and flavor to give your healthy lifestyle a boost. This soup will warm your soul with only the best, brightest, and most vibrant flavors.

Cream of Asparagus Soup


  • 1–2 tablespoons olive oil
  • Pinch salt
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 2 cups asparagus, chopped
  • 1 quart organic vegetable broth
  • 2–3 bay leaves
  • ½ cup cashew cream
  • ½ scoop vanilla Warrior Blend
  • Pinch salt and pepper
  • 1 cup baby spinach
  • Microgreens and pumpkin oil


get_your_soup_creamy_with_warrior_blend_protein_powder_picHeat olive oil and salt in a pot over medium flame and add onion, celery, and asparagus. (A little garlic might be an option to explore if you are adventurous.) Cook until vegetables are just golden brown and onion is translucent, about 10 minutes.

Add in broth and bay leaves and let simmer uncovered for about 30 minutes.

Add cashew cream and protein to thicken up. Let simmer for a few more minutes then take out bay leaves and add salt and pepper.

Now pour soup into blender. (An immersion blender is easier, but a regular blender works if you are careful.) Add spinach and blend until creamy.

Plate it up and garnish with micro greens and pumpkin oil. Enjoy!

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