Description
This rich and creamy asparagus soup is 100% dairy free and so full of flavor. Enjoy with a simple arugula or spinach salad for a lovely, vibrant meal.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 15 ounce can cannellini beans
- 4 cups low sodium vegetable broth
- salt and pepper, to taste
Instructions
- Step: Heat olive oil in a large pot and add onion with a pinch of salt; saute until translucent and tender, about 5 minutes.
- Step: Add garlic, asparagus, and beans, season with salt and pepper, and stir.
- Step: Pour in vegetable broth and bring to a boil over high heat.
- Step: Reduce to a simmer and cook for 5 minutes or until asparagus is fork tender, then let cool for a few minutes.
- Step: Blend the soup in batches using a blender until rich and creamy.
- Step: Serve immediately, reheat from the pot, or store in an airtight container in the fridge for up to 5 days.
Notes
Optional: drizzle coconut milk over the top for presentation. To freeze, cool completely and store in an airtight container for up to three months; defrost in the refrigerator for 12 hours before reheating over medium heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 177 kcal
- Sugar: 7 g
- Sodium: 1174 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
Keywords: asparagus soup, vegan, dairy-free, healthy, creamy soup, plant-based, gluten-free