Vegan Asparagus Soup
This vegan asparagus soup is luscious, rich, and creamy – without any dairy-based cream! Made with simple kitchen staples in under 35 minutes for a quick, easy, healthy meal!
Servings: 4 to 6
Calories: 425kcal
Ingredients
- 1 tablespoon of neutral oil (vegetable, canola, etc.), or ¼ cup of water/broth
- 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
Instructions
- 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.
Video
Notes
- Use fresh asparagus: Peak-season asparagus will, of course, make the best soup. Make sure they’re vibrant green and firm with tightly closed tips.
- Adjust the texture: Blend more or less of the soup to achieve your desired texture – whether that’s chunky, silky smooth, or anything in between.
- For more flavor: Roast or sauté the asparagus until golden and lightly caramelized for more complex depth in this easy recipe for asparagus soup.
Nutrition
Calories: 425kcal | Carbohydrates: 86g | Protein: 16g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 793mg | Potassium: 1703mg | Fiber: 12g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 31mg | Calcium: 162mg | Iron: 8mg
