Scroll down to watch the step-by-step video.
This simple asparagus soup is a delicious, seasonal recipe that would be great for lunch or a light dinner. It’s also perfect for anyone who is cleansing or detoxing because it is 100% veggie based.
Detox Asparagus Soup
Yield: Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 lb. asparagus, trimmed and cut into 1-inch pieces
- 15 ounce can cannelini beans, drained and rinsed
- 4 cups low sodium veggie broth OR cold filtered water
- Salt + pepper to taste
Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes.
Add in the garlic, asparagus and beans and season with a bit of salt and pepper. Give that all a stir, pour in the veggie broth and crank the heat to high bringing everything to a boil.
Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender.
Shut off the heat and let the soup cool for a few minutes before blending.
Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar so steam can escape and blend until the soup is rich and creamy. Repeat until you have finished all the soup.
Transfer back to the pot to heat and serve OR store in an airtight container in your fridge for up to 5 days.
*I like to serve mine with a some coconut milk drizzled over the top and finely diced peppers.
Nutrients per 1.5 cups: Calories: 142; Total Fat: 4.3g; Carbohydrate: 22.4g; Fiber: 6.8g Sugars: 4.9g; Protein: 7g