Description
Indulge in the vibrant flavors of spring with this Creamy Asparagus Soup (without cream!). This delightful, dairy-free dish combines fresh asparagus, savory garlic, and hearty cannellini beans to create a rich and creamy texture—without any cream involved! Perfect for a light lunch or a satisfying dinner, this nutritious soup is low in calories yet high in fiber, making it an ideal choice for those following vegan, low-carb, or paleo diets. Serve it warm with crusty bread or alongside a fresh salad for a complete meal that everyone will love.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 pounds asparagus, trimmed and cut into 1-inch pieces
- 15 ounces cannellini beans
- 4 cups low-sodium vegetable broth
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic, asparagus pieces, and cannellini beans. Season with salt and pepper.
- Pour in vegetable broth and bring to a boil. Then reduce heat and simmer for 5 minutes until asparagus is fork-tender.
- Let cool slightly before blending in batches until smooth and creamy.
- Serve immediately or store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg