One-Pot Asparagus & White Bean Soup

One-Pot Asparagus & White Bean Soup

Here at SL, we love a good soup – but it can be hard to find versions which are appropriate for warm weather. This recipe makes the most of in-season asparagus, combining it with white beans to make a creamy, spring bowl of goodness.
Total Time
40 Minutes
2 large bunches of fresh asparagus, washed and trimmed
1 tbsp of extra-virgin olive oil
160g of roughly chopped yellow onion
1 tsp of salt
1 tbsp of roughly chopped garlic
960ml of low-sodium vegetable broth
1 x 400g can of cannellini beans, drained and rinsed
1 x 400ml can of full-fat, unsweetened coconut milk
1 tbsp of fresh lemon juice
Fresh ground pepper, to taste
Step 1

In a large stockpot fit with a steamer basket, add 2.5-5cm of water and steam the asparagus for 5-7 minutes, until bright green. Rinse with cold water to stop the cooking process. Cut the tops from half of the asparagus and set aside for garnish.

Step 2

Drain and dry the stockpot. Add the olive oil, turn the burner to medium and heat until shimmering. Reduce the heat to medium-low and add the onion and salt. Sauté until golden brown, 12-15 minutes. Add the garlic and sauté for 1-2 minutes.

Step 3

Increase the heat to medium and add the vegetable broth, cooked asparagus, cannellini beans, coconut milk and nutritional yeast. Bring to a simmer and cook for about 15 minutes, until the beans are soft. Using an immersion blender, blend the soup until smooth and creamy.

Step 4

Stir in the lemon juice and garnish with the asparagus tops and pepper. Serve immediately.

Recipe courtesy of 5-Ingredient Vegan Cooking by Kate Friedman, Page Street Publishing Co. 2021. Photo credit: Kate Friedman

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