This rich and creamy asparagus soup is 100% dairy free and so full of flavor. Enjoy with a simple arugula or spinach salad for a lovely, vibrant meal.
Servings: 4 people
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 15 ounce can cannelini beans
- 4 cups low sodium vegetable broth (or filtered water)
- salt and 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 and give it 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.
Serve right away! Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days.
* I like to drizzle some coconut milk over the top because it's beautiful. Super fun if you plan to serve this soup to friends or family.
*If you want to freeze this asparagus soup let the soup cool completely and then transfer into an airtight, freezer safe container. This soup will last in your freezer for up to three months.
Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot.
Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 498mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2215IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg