Garlicky White Bean & Asparagus Soup
Creamy vegan asparagus soup with white beans, garlic, tarragon, and a squeeze of lemon. Pureed until silky, no cream or cashews needed. One pot, 30 minutes, and it tastes like the first warm day of spring.
Ingredients
- 1 tablespoon olive oil plus extra for drizzling
- 1 bunch asparagus rough bottoms removed, tips trimmed (about 2 inches), stems thinly sliced
- 6 cloves garlic chopped
- 1 medium yellow onion medium dice
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- Fresh black pepper
- 1/4 cup chopped fresh chives plus extra for garnish
- 3 cups vegetable broth (plus more to thin)
- 15 oz can navy beans drained and rinsed (about 1 1/2 cups)
- 1 tablespoon fresh lemon juice
Instructions
- Preheat a 4 quart soup pot over medium heat. Saute asparagus tips in oil with a pinch of salt for about 3 minutes. Remove about 10 tips for garnish and set aside.Turn the heat up a bit, add the asparagus stems, onion, garlic, tarragon, salt and pepper and saute for about 5 minutes, until onion is soft and garlic is golden.
- Add chives, 3 cups broth, beans and lemon juice and bring to a boil for 3 minutes.
- Transfer to a blender and puree until completely smooth. The soup will be very hot so turn off the blender and remove the lid every 10 seconds or so to let steam escape. Serve into bowls and garnish with asparagus tips, extra chives and a swoosh of olive oil, if desired.
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