Description
This delicious and hearty Vegan Asparagus Soup combines tender asparagus, creamy potatoes, and cannellini beans for a nutritious and comforting meal that’s easy to prepare and perfect for spring or any time you crave a light yet filling soup.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (vegetable, canola, etc.) or ¼ cup water or 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
- Salt and pepper to taste
- Juice of ½ to 1 lemon, to taste
Instructions
- Heat aromatics: In a large pot over medium heat, warm the oil or water. Add the diced onion, minced garlic, and minced ginger if using. Sauté for about 5 minutes until the onion becomes tender and translucent, releasing their flavors.
- Add liquids and vegetables: Pour in the 8 cups of water and add the 3 vegetable bouillon cubes. Stir until the bouillon dissolves. Add the chopped potatoes, cannellini beans, and asparagus to the pot.
- Cook soup: Bring the soup to a boil and let it cook until the potatoes are fully cooked and tender, which will take about 20 minutes.
- Purée soup: Remove the soup from heat. Using an immersion blender, purée about half of the soup until smooth. If using a regular blender, blend in batches. Return the puréed soup to the pot and mix well with the remaining chunky soup for your preferred texture.
- Season and finish: Season the soup with salt and pepper according to taste. Add lemon juice from ½ to 1 lemon depending on your taste preference and stir well before serving.
Notes
- Use fresh asparagus: Choose vibrant green, firm asparagus with tightly closed tips for best flavor and texture.
- Adjust the texture: Blend more or less of the soup depending on whether you prefer it chunky, silky smooth, or somewhere in between.
- For deeper flavor: Try roasting or sautéing the asparagus until golden and lightly caramelized before adding to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 180 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: 35 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
