Two of the loveliest treats of spring are asparagus and wild garlic. This recipe features both of them together, making a delicious light soup. Perfect for a holiday brunch or Mother’s Day supper.

Serving Size: 4


  • 2 pounds white asparagus
  • pinch salt
  • pinch sugar
  • 1 tablespoon lemon juice
  • 1½ liter water
  • 1½ tablespoon vegan margarine
  • 2 tablespoons AP flour
  • 8 ounces soy yogurt
  • 1 bunch wild garlic


  1. Peel the outside of the white asparagus. Cut the woody end off and cut the stalks in 2 inch pieces, leaving the tip end a bit longer.
  2. Add the salt sugar and lemon juice to the water and bring to a boil boil.
  3. Add the asparagus pieces and cook al dente.
  4. Remove the asparagus pieces from the water.
  5. In a small pan, heat the vegan margarine and add the flour to make a rue.
  6. Return all but the tip ends of the asparagus to the water.
  7. Add the rue and stir we’ll to mix.
  8. Clean the wild garlic leaves and chop. Be sure to reserve a few leaves as garnish.
  9. Add the chopped garlic leaves to the soup.
  10. Puree the soup.
  11. Add the soy yogurt and puree once more.
  12. Season to taste with salt, white pepper and lemon juice as desired.
  13. Serve the asparagus soup in bowls, with a few tips of the asparagus added, a leaf of wild garlic and perhaps the flower as well. It is also edible.