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 (1/2 medium onion), diced
- 3 cloves of garlic, minced
- 1/2 tsp salt
- 1/2 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 tbsp lemon juice (1 – 1 1/2 fresh lemon juiced, reserve zest for garnish)
- 2 tbsp chopped fresh dill (can use frozen)
- optional: 1 tbsp 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 tbsp 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 tsp 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