Creamy Asparagus Soup
This rich and creamy asparagus soup is 100% dairy free and so full of flavor. Enjoy with a simple arugula or spinach salad for a lovely, vibrant meal.
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 cannelini beans canned
- 4 cups low sodium vegetable broth (or filtered water)
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot and add onion with a pinch of salt. Sauté onion until it is translucent and tender (not browned), taking about 5 minutes.
- Add in the garlic, asparagus, and beans; season with a bit of salt and pepper and stir everything.
- Pour in the vegetable broth and crank up the heat to high, bringing everything to a boil.
- Reduce to a simmer and cook for about 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 it no more than 1/4-1/3rd of the way up. Place on the lid, leaving it slightly ajar so steam can escape, and blend until the soup is rich and creamy.
- Serve right away or transfer back to the pot to reheat and serve.
Notes
This soup is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 5 days.