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A closeup of Asparagus Soup with Dill Pollen

Asparagus Soup with Dill Pollen

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Plant Based
  • Diet: Kosher


This seasonal, uniquely flavored, creamy, healthy soup makes a perfect light dinner soup.  You can save the delicious leftovers for lunch!


  • 2 pounds asparagus, tips and 1/2 inch from the bottom removed, sliced into 1/2 inch pieces.
  • 3 tablespoons plant based margarine
  • 1 cup green onion, sliced
  • 1 1/2 cups unsweetened almond milk
  • 4 cups vegan chicken stock or vegetable stock
  • salt and freshly ground black pepper to taste
  • 1/2 teaspoon dill pollen plus additional for garnish
  • fresh dill for garnishing


  • Heat a large stock pot 2/3 full of water.  Bring to a boil.
  • Place the asparagus in the water.  Reduce heat and simmer for 3 minutes.  Drain into a large colander.  Set aside 1 1/2 cups of asparagus.
  • Melt the margarine in a a large stock pot over medium heat.  Add the green onions and sauté until soft, around a minute.
  • Add the remainder of the asparagus (not the 1 1/2 cups), the almond milk, the stock, the salt, black pepper and dill pollen.
  • Simmer over low heat for 10 minutes to blend the flavors.
  • Using an immersion blender, blend the soup until smooth.  
  • Add in the reserved 1 1/2 cups of asparagus.
  • Serve garnished with additional dill pollen and fresh dill.


If you don’t have dill pollen, you can substitute dried dillweed instead.

Keywords: Asparagus, Dill Pollen