Creamy Asparagus Soup

Looking for a greens packed veggie soup? This creamy asparagus soup will be your new favorite healthy dinner option! Give it a try!


– 1 Tbsp of neutral oil (vegetable, canola, etc.), or ¼ C of water – 1 small onion, diced – 6 garlic cloves, minced – 1 in of ginger, minced (optional) – 8 C of water – 3 cubes of vegetable bouillon – 3-4 lb of russet potatoes, chopped – 15 oz of cannellini beans – 1 bunch of asparagus – Salt and pepper, to taste – Juice of ½ to 1 lemon, to taste

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.

Add the water and bouillon cubes, potatoes, beans, and asparagus. Bring to a boil.

Boil until the potatoes are cooked all the way through, 15 to 20 minutes.

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.