){kind=link}
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/
Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6
FAVORITE KITCHEN TOOLS:
7-Inch Santoku Knife: http://amzn.to/2ng92gT
Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV
Glass Mixing Bowls: http://amzn.to/2oQoZqj
Vitamix 5200: https://amzn.to/2tK4zUn
Storage Containers: https://amzn.to/2UeyJuw
WEBSITE: https://cleananddelicious.com/
INSTAGRAM: https://www.instagram.com/clean_and_d…
FACEBOOK: https://bit.ly/2XvSjVh
PINTEREST: https://www.pinterest.com/danispies/
TWITTER: https://twitter.com/DaniSpies
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/
Disclaimer: product links may include affiliate links.
#asparagusoup #creamofasparagus #veganasparagussoup
Home made broth is always better than marketed
Can we use lima beans
At 3:07 how do you not lose all self control and devour the whole pot??? Asking for a friend….
Can’t wait to try this!!👩🌾thank you!!!
Have made this soup often And just love it. Love the white beans instead of cream, nice and healthy.
Baby pee soup…🤢
I just followed your recipe and made some asparagus soup absolutely delicious🙂thank you!🙂🙂
That looks so good 😊 I’m on it Thank you 🙏🏾
Thank you Sweetie for this delicious recipe. I will try this today.
My soup for today
I wanted to make this soup, the directions were easy as ABC.
Now I'm going to XYZ my soup🎻🎻
One of the down sides to online shopping. I ended up with the skinniest asparagus I’ve ever seen. They’re like pencil thin. 😕 I’m still going to try this and see how it comes out though.
This is a perfect evening snack. Try this simple asparagus soup recipe for health benefits with Aarogya Aaj:"http://aarogyaaaj.com/asparagus-soup/"
It was delicious
I just made this soup and the result is AMAZING 🤩I don’t have white beans so I used tofu instead and I used water instead of vegetable stock but the result comes out just as amazing. So good!
Thanks tried this recipe and came out good. I used a progresso soup can instead of the stock and came out perfect. Took just 2 mins on an instant pot. Delicious
If you vegan, don't eat onion and garlic. Thank me later.
I love this recipe so much! Making it for the second time this evening.
Instead of beans can I use potatoes? Will it be creamy?
Made this as a meal prep for my lunches. Sooooo good and creamy with the beans. I used a Emerson blender which took awhile to get the consistency i wanted which no chunks. Actually makes me feel full after.
I made the soup and it is delicious 😋 thanks