Asparagus is a vegetable that is high in fiber and low in calories, which makes it a great choice for weight loss. It’s also a great source of vitamins A and C. This hearty asparagus soup is a quick and easy dish to make. This recipe is vegan-friendly with the cannellini beans mixed in it. This recipe takes about 30 minutes and serves four persons.
• 2 lbs asparagus (cut into 1-inch slices)
• 1 large white onion (chopped)
• 2 cloves garlic (chopped)
• 1 x 15 oz cannellini beans (drained and rinsed)
• salt and pepper to taste
• 1 tbsp olive oil
• 4 cups low-sodium vegetable broth
Set a large pot over medium heat.
Add olive oil and heat it.
Add chopped white onion and saute until soft.
Add chopped garlic, sliced asparagus and cannellini beans.
Pour low-sodium vegetable broth.
Season with salt and pepper to taste.
Increase to high heat and bring to a boil.
Once it boils, reduce to medium heat and let it simmer.
Once it simmers, cover the pot.
Let it cook for 12-15 minutes.
Once asparagus is tender, remove it from the heat.
Let it cool for a few minutes.
Prepare a blender.
Fill half of the blender with the mixture.
Push until creamy and thick.
Transfer to a large bowl.
Do with the remaining mixture.
Once everything has blended into a soup, pour it back into the large pot.
Serve and enjoy!
Tips and ideas:
You can store the asparagus soup in an air-tight container and place it inside the fridge for a week.
Images – https://www.youtube.com/watch?v=bpj4C-bT1-w