Creamy Asparagus Soup
2020-06-15
- Yield : 4 to 6
- Servings : 4 to 6
- Prep Time : 5m
- Cook Time : 25m
- Ready In : 30m
If you recently adopted a plant-based lifestyle and have been missing cream-based soups, this asparagus broccoli soup recipe will make your soup dreams come true. It’s full of healthy green goodness and it’s as creamy as other dairy containing soup out there. Are you excited to try it?
Dig into the Asparagus!
Asparagus is super delicious while also being a powerhouse of nutrients and minerals. Even if their season is relatively short, you should try and eat them as much as you can to take advantage of their nutritious properties. Let’s explore some of their good qualities.
They are an incredible source of fiber, antioxidants, vitamins K, A, C, and E. Now, if you’re struggling with your blood sugar levels these little green stems are a dream choice. They contain chromium, which is an essential trace mineral that can help your insulin resistance. Pretty awesome, right?
You can try them grilled, in salads, soups like this one, or in veggie-packed fried rice. Don’t shy away from asparagus!
The Perfect Dinner
This asparagus soup is the perfect quick and comforting dinner recipe. When you’ve had a long day and you just want to relax and unwind, having a creamy bowl of soup is good for the soul. But the best part is that you can be ready to dig in, in 35 mins or less while ticking off quite a few servings of veggies of your healthy eating list.
The trick to make this soup (and many others!) is to blend half of it and mix it in. It works like a charm. Plus the potatoes and cannellini beans give it a beautifully rich and smooth consistency, which makes this soup so perfect.
Go ahead and give this green soup a try! You and (your family) love it!
Recommended equipment:
Photos by Alfonso Revilla
Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water
- 1 small onion, diced
- 6 small garlic cloves, minced
- 1-inch of ginger, minced (optional)
- 8 cups of water
- 3 vegetable bouillon cubes
- 3 to 4 pounds of russet potatoes, chopped
- 1 (15-ounce) can of cannellini beans
- 1 bunch of asparagus
- Salt and pepper, to taste
- Juice of ½ to 1 lemon, to taste
Method
Step 1
In a large pot over medium heat, heat the oil (or water). Add the onion and garlic and ginger (if using), and sauté for 5 minutes or until the onion becomes tender and translucent.
Step 2
Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.
Step 3
Boil until the potatoes are cooked all the way through, 15 to 20 minutes.
Step 4
Remove from the heat. Purée half of the soup using an immersion blender (or with a regular blender, working in batches). Return the puréed soup to the pot and combine with the remaining soup. Add salt and pepper and lemon juice.
Average Member Rating
(5 / 5)
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