Description
Indulge in the vibrant flavors of spring with this Creamy Asparagus Soup (without cream!). This delightful vegan dish combines tender asparagus and hearty cannellini beans to create a satisfying, creamy texture without any dairy. Perfect for a quick lunch or a light dinner, this soup bursts with flavor from sautéed onions and garlic, making it an irresistible addition to your meal rotation. Serve it with crusty bread or a fresh salad for a complete and nutritious dining experience.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 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
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic, asparagus pieces, and cannellini beans; season with salt and pepper.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to simmer for about 5 minutes until asparagus is fork-tender.
- Allow soup to cool slightly before blending until smooth and creamy.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 2g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg