Asparagus White Bean Soup
This vegan asparagus soupr ecipe is a simple way to put a healthy plant-based dinner on the table. Made with fresh asparagus and nutritious white beans, this dairy-free soup tastesevery bit as good as any traditional cream of asparagus soup!
Ingredients
- 2 large bunches fresh asparagus washed and trimmed
- 1 tbsp extra virgin olive oil
- 1 cup yellow onion roughly chopped
- 1 tsp salt
- 1 tbsp garlic roughly chopped
- 1 quart low-sodium vegetable broth
- 1 14 oz can cannellini beans drained and rinsed
- 1 14 oz can full-fat, unsweetened coconut milk
- 2 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- fresh ground pepper to taste
Instructions
- In a large stockpot fit with a steamer basket, add 1 to 2 inches (2.5 to 5 cm) of water andsteam the asparagus for 5 to 7 minutes, until bright green. Rinse with cold water to stopthe cooking process. Cut the tops from half of the asparagus and set aside for garnish.
- Drain and dry the stockpot. Add the olive oil and heat until shimmering. Reduce the heat to medium-low and add the onion and salt. Sauté until golden brown, 12 to 15 minutes. Add the garlic and sauté for 1 to 2 minutes.
- Increase the heat to medium and add the vegetable broth, cooked asparagus, cannellinibeans, coconut milk and nutritional yeast. Bring to a simmer and cook for about15 minutes, until the beans are soft. Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the lemon juice and garnish with the asparagus tops and pepper. Serve immediately.
Notes
This recipe is a sneak peek from my cookbook 5-Ingredient Vegan Cooking: 60 Approachable Plant-Based Recipes with Few Ingredients and Lots of Flavor.
Ingredients in italics are counted among the "5 ingredients." Additional ingredients, like olive oil, garlic, onions, salt & pepper comes from a 10-ingredient list of pantry staples found at the beginning of the book.
Tried this recipe?Let us know how it was!