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Bowl of creamless asparagus soup garnished with fresh asparagus tips and herbs

Creamy Asparagus Soup

A delightful dish that combines fresh asparagus with a comforting creamy texture without any dairy, perfect for a wholesome meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Plant-Based, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon extra virgin olive oil Brings a fruity aroma and a lightness.
  • 1 medium onion, chopped Adds a sweet, aromatic base.
  • 1 clove garlic Infuses savory warmth.
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces The star of the soup, providing flavor and color.
  • 15 ounces cannellini beans Provides body and protein.
  • 4 cups low sodium vegetable broth Acts as the liquid base.
  • Salt and pepper, to taste Essential seasoning.

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and a pinch of salt, sauté until translucent, about 5 minutes.
  3. Add minced garlic, chopped asparagus, and rinsed cannellini beans. Season with salt and pepper, stir well.
Cooking
  1. Add vegetable broth to the pot and bring to a vigorous boil.
  2. Reduce heat and simmer for about 5 minutes, until asparagus is fork-tender.
  3. Let the soup cool slightly, then blend in batches until creamy.
Serving
  1. Return the soup to the pot to reheat gently if desired. Enjoy it immediately, or store in an airtight container in the fridge for up to 5 days.

Notes

For extra flavor, use homemade vegetable broth. Add red pepper flakes for heat or tahini/almond butter for creaminess.