Here is an image of my freshly made piping hot easy asparagus bean soup. I am under the weather with a head cold as I write this post. I did not want to leave the house to get groceries. Heck, I was too lazy even to order anything online.
Instead, I decided to be thrifty. I went to see what I had in my cupboard. I wanted to come up with anything more interesting than my go-to minestrone. Not that there is anything wrong with minestrone soup; I love it. I just like it a little less after having a cold and eating it for three days straight.
So for those who snub the tin, try this recipe next time. It's easy, you don't need anything special, and it's thrifty.
My friend recently asked me to a soup night. She made a bunch of tasty soups, including one "vegan". Mine was lentil curry and coconut. It was delicious.
The asparagus soup was off-limits to the "vegan". I couldn't help but wonder what had stopped it from being made vegan in the first place. I investigated, the stock and the dairy cream needed to be switched out. Vegetable stock and no dairy cream. Too easy.
I had what I needed in the cupboard but no fresh asparagus. I considered if the can would ruin the flavour but decided to risk it. It turned out just fine. Better than fine. It turned out great!
This easy asparagus soup, no cream needed recipe is so simple but flavourful. So for those who snub the tin, try this recipe next time. It's easy, you don't need anything special, and it's thrifty.
Make Asparagus Soup with White Beans
Asparagus White Bean Soup is a delicious and nutritious vegan option that is easy to prepare. Start by heating a soup pot over medium heat and adding a dash or water or a tablespoon of olive oil.
Sauté a medium onion and garlic cloves until they are soft and fragrant. Add a bunch of asparagus (fresh or from a can). If fresh pre-cut them into 1-inch pieces, and cook for a few more minutes. Include a can of white beans, 4 cups of vegetable broth and remaining ingredients. Let it simmer until everything is tender.
Blending and Seasoning Asparagus Soup Without Cream
Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don't have an immersion blender, transfer the soup in batches to a food processor or high-speed blender. If you are using a regular blender make sure you allow the soup to cool a little before blending. Season with salt and pepper to taste. You can even add a dash of lemon or lemon zest.
This vegan soup is made with simple ingredients that offer a range of health benefits. Asparagus is rich in vitamins and minerals. White beans provide a good source of plant-based protein and soluble fibre. Enjoy this comforting soup with a slice of crusty bread for a complete meal.
Tips for Fresh and Frozen Ingredients
You can use canned asparagus, fresh asparagus or frozen asparagus for this recipe. If using bunch asparagus, make sure to trim the woody ends and chop the asparagus spears into bite-sized pieces. Frozen asparagus works just as well and can be a convenient option if you're short on time. For a creamy texture without dairy, consider adding a splash of plant-based milk or coconut milk. Store any leftovers in an airtight container in the fridge for up to three days. Or freeze in an airtight, freezer-safe container for longer storage.
Additional Ingredients and Variations
Feel free to experiment with additional ingredients to customize your vegan asparagus soup recipe. Adding a pinch of salt, fresh dill, nutritional yeast, fresh lemon juice or fresh chives can enhance the flavour. If you prefer a thinner soup, include an extra cup of vegetable broth. To thicken add more asparagus pieces. This versatile recipe is perfect for incorporating seasonal vegetables and making the most of your pantry staples.
Easy Vegan Asparagus White Bean Soup Recipe
Makes approximately 4 servings
Ingredients
1 can asparagus (you can use fresh but it’s not as thrifty)
1 can cannellini beans
½ cup frozen onion
2 medium potatoes
4 cubes frozen kale (about 1 cup fresh)
4 cups of water
2 ½ teaspoons of vegetable stock
2 teaspoons garlic powder
2 teaspoons of onion powder
2 teaspoons thyme
¼ teaspoon of nutmeg (optional)
¼ teaspoon of smoked paprika (optional)
Pepper to taste
Optional: mylk, plant-based cream to top
Directions
Add water to a large pot, put on a medium heat
Peel and dice potatoes, add to pot
Rinse and add canned asparagus and cannellini beans to the pot
Add frozen kale and onion, followed by dry ingredients
Stir and ensure all ingredients are covered before placing the lid and allowing it to cook.
Stir occasionally and allow to cook until potatoes are soft
Allow to cool before adding the mixture to your blender. Alternatively, use a hand blender to create a smooth soup mixture. Make sure it is cool so that you don’t burn yourself.
If the soup mixture is too thick or thin either add more water or reheat and allow it to simmer depending on your preferences.
To finish the soup you can garnish it with some dried thyme and plant-based cream, plant-based mylk such as barista oat, coconut milk, or coconut cream.
Click for a traditional chicken noodle soup recipe.
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