Description
A creamy, comforting vegan asparagus soup made with sautéed onions, garlic, potatoes, cannellini beans, and fresh asparagus, blended to a smooth yet chunky texture. It’s seasoned with lemon juice for brightness and can be adjusted for texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 tablespoon neutral oil (vegetable, canola, etc.) or ¼ cup water or broth
- 1 small onion, diced
- 6 small garlic cloves, minced
- 1 inch ginger, minced (optional)
- 8 cups water
- 3 vegetable bouillon cubes
- 3 to 4 pounds russet potatoes, chopped
- 1 (15-ounce) can cannellini beans
- 1 bunch asparagus
- Salt and pepper to taste
- Juice of ½ to 1 lemon to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, heat the oil or water. Add the diced onion, minced garlic, and minced ginger if using. Sauté for 5 minutes until the onion becomes tender and translucent, releasing their flavors.
- Add Liquids and Vegetables: Pour in 8 cups of water along with the 3 vegetable bouillon cubes, chopped potatoes, cannellini beans (including liquid), and the asparagus. Bring the mixture to a boil on medium-high heat.
- Cook Potatoes: Boil the soup until the potatoes are fully cooked and tender, approximately 20 minutes. This ensures the potatoes break down slightly for creaminess.
- Puree Soup: Remove the pot from heat. Using an immersion blender, purée half of the soup directly in the pot for a balanced chunky and smooth texture. Alternatively, blend in batches using a regular blender and return to the pot.
- Season and Finish: Stir the puréed soup with the remaining chunky soup, then season with salt, pepper, and lemon juice to your taste. Adjust seasoning and texture as desired before serving.
Notes
- Use fresh asparagus in peak season for best flavor, ensuring they are vibrant green and firm with closed tips.
- Adjust the texture by blending more or less of the soup depending on whether you prefer it silky smooth or chunky.
- For deeper flavor, try roasting or sautéing the asparagus until golden before adding to the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
