Dining and Cooking
Soups

ASPARAGUS SOUP | easy vegan recipe



Rich and creamy asparagus soup is a healthy vegan recipe that uses just six ingredients! The creamy texture comes from using cannellini beans in place of cream or dairy. Perfect for lunch or a light dinner.

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.

PRINT RECIPE: https://cleananddelicious.com/asparagus-soup/

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ASPARAGUS SOUP RECIPE | healthy + vegan
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

INSTRUCTIONS
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.

NUTRITION
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

PRINT RECIPE: https://cleananddelicious.com/asparagus-soup/

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26 Comments

  9. donna w

    Thank you! Delicious recipe. I like the technique of cooking the onion first with salt.
    This soup is very enjoyable.

  12. alfa wolf

    Once she said a pinch of salt and put about a tablespoon I knew she is not honest. Check your measurements lady!!!

  17. Lizzie

    Hi Dani!! I made this for my 2 year old son who all of a sudden is picky with his vegetables. This soup was absolutely delicious!! He loved it!!! Ate it all in about 5 minutes or less. Easy, nutritious and delicious. Thank you!!

  20. Brad P

    Those end she cut off are actually useable ,just not the very end .
    I will use a peeler to cut off the outer and the middle is moist and crunchy 😋

  21. Spa-Da Soaps

    I must have done something wrong. My soup turned out grainy from the beans. I had to throw it out. So sad. The texture just wasent nice. I wondered if I blended the beans first as hummus And then add the broth and asparagus. Any tips anyone to make this creamy?

  26. ponkacbg1969

    I am sorry I have to say this but mixing beans with delicate asparagus, it's a sin. there are ways to make boost of asparagus flavour but for an American this is sort of fine dinning dish (I suppose).

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