Vegan Meyer Lemon & White Asparagus Soup

Vegan Meyer Lemon & White Asparagus Soup

A delicious soup made with asparagus and the fragrant tang of Limoneira® Meyer lemons is the perfect way to celebrate sunny days – even if they’re only via memories. Our version is vegan, and lit up with herbs and a blend of tastes that will quickly make it a favorite.
Course Appetizers, Main Course, Main Dish, Soup
Cuisine American


  • 2 tablespoons olive oil
  • 2 shallots chopped
  • 4 cloves garlic minced
  • 1 tablespoon fresh basil minced
  • 2 teaspoons fresh rosemary minced
  • 1 Limoneira® Meyer lemon zest & juice
  • 1 pound white asparagus
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups vegetable broth
  • 1 cup coconut milk


  • Trim the asparagus, and cut it into pieces about 1-inch long.
  • Heat the olive oil in a large saucepan or soup pot over a medium setting. Saute the shallots and minced garlic for about 5 minutes, until fragrant but not overly browned.
  • Add the herbs, and Meyer lemon zest, continuing to cook for another 5 minutes as you stir frequently.
  • Pour in the broth, coconut milk, Meyer lemon juice, and asparagus, and season with salt and pepper, stirring to blend. Bring the soup to a boil, and then cover, and reduce the heat to a medium-low setting. Allow it to simmer for about 10 minutes until the asparagus is tender.
  • Remove from the heat, and allow it to cool for about 10 minutes before you puree. Process in the blender until smooth, and reheat if desired.
  • Can be served chilled or hot


Note: Naturally, you can substitute green asparagus in a pinch. It can be served hot or chilled.
Keyword Meyer lemons
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