Creamy Asparagus Soup
A delightful, plant-based creamy asparagus soup that's easy to make and full of springtime flavors.
Ingredients
Aromatics
- 1 tablespoon extra virgin olive oil Adds rich, fruity flavor.
- 1 medium onion, chopped Sweet and aromatic base.
- 1 clove garlic Infuses delightful aroma.
Main Ingredients
- 2 pounds asparagus, trimmed and cut into 1-inch pieces Star ingredient; provides vibrant color.
- 15 ounces cannellini beans Increases heartiness and protein.
- 4 cups low sodium vegetable broth Soup base; can substitute with filtered water.
- to taste salt and pepper Essential seasonings.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion along with a pinch of salt. Sauté until translucent and tender, about 5 minutes.
- Stir in the garlic, then add the asparagus pieces and cannellini beans. Season lightly with extra salt and pepper. Mix well to coat everything.
- Add the vegetable broth to the pot and bring everything to a rolling boil.
- Once boiling, reduce the heat to a simmer. Cook for about 5 minutes or until the asparagus is fork-tender.
- Turn off the heat and let the soup cool for a few minutes. Blend the soup in batches until creamy and smooth.
- Enjoy immediately or transfer back to the pot to reheat gently.
Notes
Tips: Add a splash of lemon juice for brightness. Garnish with toasted pine nuts or croutons. Store in the fridge for up to 5 days or freeze portions for longer preservation.