This lemon asparagus white bean soup is quick to make and has a light lemony flavour while being a thick, comforting, and satisfying soup. It’s:
Ready In 45 Minutes Or Less
Filling
Fresh
And So Flavourful!
Ingredients For Lemon Asparagus Soup
This soup makes 4 large main dish servings or 6 appetizer sized servings and uses:
- 1 bunch of asparagus (about 1.3 lbs)
- 3 cups white kidney or cannellini beans
- 2 cups potatoes
- 3-5 tbsps of lemon juice (1 – 1 ½ fresh lemons juiced)
- 2 tablespoon fresh or frozen dill (or 2 teaspoon dried dill)
*onion, garlic, vegetable broth, plant milk of choice, and an optional 1 tablespoon of nutritional yeast (for added depth of flavour) fill out the rest of the ingredients.
How To Roast Asparagus
Asparagus is quick and easy to prepare! Roasting the asparagus infuses it with great flavour and it can roast in your oven while the rest of the soup cooks.
To prepare the asparagus for this recipe we:
- Preheat the oven to 400 degrees F.
- Snap off the tough, pale ends of the asparagus (toss them in a freezer bag for your homemade veggie broth!)
- Drizzle asparagus spears with a bit of olive oil and season with salt and pepper. (Feel free to add minced garlic or a splash of lemon juice to boost the flavour even more).
- Arrange in a single layer on a baking sheet.
- And roast for 8-12 minutes!
- Remove the roasted asparagus from the oven,
- Slice into smaller pieces for ease of blending,
- And your soup will be ready for you to add the asparagus, plant milk, lemon juice, dill, and nutritional yeast if using.
*If you prefer to not roast the asparagus, you can slice the raw asparagus into 1″ pieces and add it to the soup after you saute the onion and garlic. Cook the asparagus for 2-3 minutes until it is a bright green colour and slightly softened. Remove the asparagus from the pot and add your beans and potatoes to cook. Add the asparagus back in as the recipe states.
Making This Easy Soup In 45 Minutes Or Less
- While the asparagus roasts in the oven for roughly 10 minutes… you cook your onion and garlic in a large pot over medium heat.
- Add the beans and diced potatoes and cover with 4 cups of veggie broth.
- Bring the soup to a boil and then lower the heat to a simmer.
- After 5 minutes your potatoes should be soft enough to pierce with a fork.
- Now the asparagus is done and you can add it in with the remaining ingredients.
- Blend the soup with an immersion blender.
- or carefully transfer to a stand up blender if it can process hot liquids.
- Return the blended soup to the pot if you used a stand up blender.
- And bring it back to a simmer for about 5 minutes, just to heat the soup through and combine all the flavours.
Recipe Cost
Although asparagus can be a pricier vegetable for us when it is not in season in Ontario, filling out this soup with white beans and potatoes keeps the overall cost quite low!
This soup makes 4 generous main dish servings and can easily serve 6 as an appetizer. With asparagus purchased out of season; this soup recipe costs us:
- CAD $12.82 ($3.21 – $2.14 per serving).
And… we always use our easy homemade veggie scrap broth bringing the cost down to CAD $9.78 ($2.45 – $1.63 per serving)!
Let us know in the comments below if you try this lemon asparagus white bean soup and how you like it!
For some other comforting soups try our: Sweet Carrot Ginger Soup, our Simple Curried Butternut Squash Soup, and use your leftover fresh dill for our vibrant and flavourful Borscht!
Print
Lemon Asparagus White Bean Soup To Love
- Total Time: 45 minutes
- Yield: 6 appetizer, 4 main 1x
- Diet: Vegan
Description
This lemon asparagus white bean soup is ready in 45 minutes or less. A light & lemony taste in a thick & comforting soup!
Ingredients
- 1 bunch asparagus (about 1.3 lbs)*
- 1 tsp olive oil
- 1 shallot (½ medium onion), diced
- 3 cloves of garlic, minced
- ½ tsp salt
- ½ tsp pepper
- 3 cups white kidney beans/cannellini beans (drained and rinsed, or use frozen!)
- 2 – 4 potatoes (2 cups peeled, diced)*
- 4 cups vegetable broth (save with homemade veggie broth!)
- 1 cup non-dairy milk
- 3 – 5 tablespoon lemon juice (1 – 1 ½ fresh lemon juiced, reserve zest for garnish)
- 2 tbsp chopped fresh dill (can use frozen)
- optional: 1 tablespoon nutritional yeast (helps deepen the flavours)
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Preheat the oven to 400 degrees F. Snap the woody ends off the asparagus (use them in homemade veggie broth) and arrange the asparagus spears on a lined baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Roast for 8-12 minutes, turning once.
- While the asparagus is in the oven, add another drizzle of olive oil or about 2 tablespoon of vegetable broth to a large pot and heat over medium heat.
- Add onion and garlic to the pot and season with salt and pepper. Stir and cook 2-3 minutes until the onion is soft and the garlic is slightly browned.
- Stir in the beans and potatoes and cover with broth. Raise the heat to bring the soup to a boil, then lower and simmer with the lid on for 5 minutes or so until the potatoes can easily be pierced and broken with a fork.
- Remove the asparagus from the oven. Reserve a few spears for garnishing the soup if you’d like. Cut the spears down to 1 inch pieces so they are easier to blend and add them to the soup. Stir in the milk, lemon juice (you can start with the lesser amount and add more if desired), dill, and nutritional yeast if using.
- Either carefully transfer the soup to your blender if it can handle hot liquids or puree with an immersion blender until creamy and smooth. If transferring to your blender you may have to blend in two batches.
- If you used a stand up blender, return the soup to the pot and bring back to a simmer for about 5 minutes to combine all the flavours. Taste and adjust seasonings as desired, adding more salt or pepper, lemon, or nutritional yeast to deepen the flavour.
- To serve: spoon into bowls and garnish with any reserved asparagus, a sprig of dill, lemon zest, and/or chilli flakes.
Notes
*Approximate Cost: CAD $12.82 with store-bought broth and CAD $9.78 with homemade veggie broth.
*If you don’t have white beans, try subbing with more potatoes, chickpeas, or even cooked lentils.
*Sub the plant milk for extra broth if desired. The soup will be darker in colour and less creamy but still tasty.
*Feel free to use frozen dill if you don’t have fresh or substitute with 2 teaspoon dried dill. You can also use frozen beans!
*If you don’t want to roast the asparagus you can add it to the soup before you add the beans and potatoes. Slice the asparagus into smaller pieces and cook until they are a vibrant green and softened slightly. You can remove them before adding the beans and potatoes and then return them to the pot before blending the soup. Roasting them will add a nicer flavour so I do suggest roasting if you can.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Roasted
- Cuisine: American
Julie
This was so flavourful and easy to make! I don’t really enjoy asparagus as a side dish but I always want to buy it when it’s in season. This was a great way to cook with it and the whole family loved it. I’ll definitely be coming back to this recipe.
Kathryn Alexandre
I’m so glad to hear the whole family loved this one and it was easy for you to make. I know what you mean about asparagus as a side dish and I’m glad you enjoyed using it in this soup! Thank you for the lovely star rating as well!
Jo
My husband and eight year old loved this soup as much as I did!
They both requested to put it in the rotation for cold weather days.
There’s something so refreshing about a lemon soup on a cold and rainy day.
Yum! I ended up blending the asparagus with the plant milk and then added it to the beans and potato mix (which I smashed) as my family prefers a chunkier soup.
It was soooooo good! Thank you 😻
Kathryn Alexandre
It’s so great to hear that everyone liked it and it will go into your regular rotation for those cold days! Thank you for letting me know how you achieved that chunkier consistency (that’s great to know for anyone else who prefers the same). Thank you so much for giving it a try and for the lovely star rating!
Maria
Thank you for this recipe. I love asparagus but had never tried it in a soup. I didn’t have any dill and wondered about leaving it out but I was very happy with the results. There are so many other amazing ingredients in this recipe. It was delicious! I will be sure to add dill next time!
Kathryn Alexandre
Thank you for giving this recipe a try and having asparagus in soup for the first time! I’m so glad you enjoyed it even without the dill. Thank you so much for letting me know and for the lovely star rating!
isla
Delicious! While I enjoy the taste of asparagus, I don’t eat it often due to the texture, so finding this recipe was a win! My husband can’t wait for me to make it again. Thanks for the great recipe Kathryn. 🙂
Kathryn Alexandre
Oh great! I’m so glad you both liked it and it helped with the texture issue (I totally understand… I have to be in the mood to eat it as a side dish for the same reason). I’m glad to hear this one will be a repeat recipe for you! Thank you for letting me know and for the star rating!
Barbara V
So good and easy to make!
Kathryn Alexandre
I’m so glad you like this one and find it simple to make! Thank you for letting us know and for leaving a star review!