Asparagus Soup

Name: Asparagus Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Author : Dani Spies

asparagus asparagus soup vegan

Ingredients

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1 tablespoon extra virgin olive oil1 medium onion, (chopped)1 clove garlic2 pounds asparagus, (trimmed and cut into 1-inch pieces)15 ounce can cannelini beans4 cups low sodium vegetable broth ((or filtered water))salt and pepper, (to taste)

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Instructions

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Step 1

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.

Step 2

Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir.

Step 3

Pour in the veggie broth and crank the heat to high bringing everything to a boil.

Step 4

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.

Step 5

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.

Step 6

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.