1Tablespoonof neutral oil (vegetable, canola, etc.), or ¼ cup of water
1small onion, diced
6 garlic cloves, minced
1inchof ginger, minced (optional)
3cubesof vegetable bouillon
3-4poundsof russet potatoes, chopped
15ouncesof cannellini beans
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.
This soup is creamy from potatoes and doesn't require any dairy. It reheats well and also freezes nicely.