Description
A creamy and comforting Vegan Asparagus Soup made with fresh asparagus, potatoes, and cannellini beans, blended to a smooth texture and seasoned with lemon juice for a bright finish. Perfect for a healthy, dairy-free meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (vegetable, canola, etc.) or ¼ cup water or vegetable broth
- 1 small onion, diced
- 6 small garlic cloves, minced
- 1 inch ginger, minced (optional)
- 8 cups water
- 3 vegetable bouillon cubes
- 3 to 4 pounds russet potatoes, chopped
- 1 (15-ounce) can cannellini beans
- 1 bunch asparagus, trimmed and chopped
- Salt and pepper, to taste
- Juice of ½ to 1 lemon, to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the oil or water. Add the diced onion, minced garlic, and optional minced ginger. Sauté for 5 minutes until the onion becomes tender and translucent.
- Add Liquids and Vegetables: Add the 8 cups of water, vegetable bouillon cubes, chopped potatoes, cannellini beans, and chopped asparagus to the pot. Stir to combine.
- Boil: Bring the mixture to a boil, then lower heat and simmer until the potatoes are cooked through, about 20 minutes.
- Blend Soup: Remove the pot from heat. Use an immersion blender to puree half of the soup directly in the pot, or transfer half the soup to a regular blender and blend until smooth. Return the puréed soup to the pot and stir to combine with the unblended portion.
- Season and Serve: Season with salt, pepper, and lemon juice to taste. Stir well and serve warm.
Notes
- Use fresh asparagus for the best flavor—look for vibrant green stalks with firm, tightly closed tips.
- Adjust the texture by blending more or less of the soup depending on whether you prefer a chunkier or silkier consistency.
- For deeper flavor, consider roasting or sautéing the asparagus until golden and lightly caramelized before adding them to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
