Asparagus & Cannellini Bean Soup – GF, Vegan
Prep time
Cook time
Total time
Spring is on its way and what better way to celebrate it with a light and creamy Asparagus and Cannellini Bean Soup.
Author: thefussiesteater.com
Recipe type: Soups
Serves: 4
Ingredients
- 3 x 350g bunches of Asparagus – ends snapped off and cut into 2-3 pcs
- 2 Celery stalks – chopped
- 1 lrg Spanish Onion – Sliced and diced
- 6 Garlic cloves – sliced and diced
- 1 lrge Leek – thinly sliced
- zest of 1 unwaxed Lemon
- Juice of 1 lemon
- 1 tsp Sea Salt
- ½ tsp ground white Pepper
- 4 cups Vegetable Stock
- 1 can Cannellini Beans – washed and soaked in water until ready to use
- 4-5 heaped Tbs unsweetened non-diary Yoghurt
Instructions
- In a large saucepan, cook the onion, leek and garlic in enough filtered water to just cover for approx 10 min or until soft and translucent.
- Add the celery and cook for a further few minutes
- Add the asparagus, lemon juice, zest, stock, salt and pepper
- Bring to boil
- Add the cannellini beans
- Simmer for 20min
- Blend in a food processor adding 2 heaped Tablespoons of unsweetened non-diary yoghurt to each batch.
- Serve with cracked pepper and a swirl of unsweetened non-diary yoghurt
This post was submitted to ‘Sunday Night Soup Night! 4/15/2012′ @ http://easynaturalfood.com and to ‘Allergy Friendly Saturday 4/14/11 , @ http://www.cybelepascal.com
This sounds gorgeous!
Thanks for your lovely comments. It is a delicious Soup! Thanks for looking.
I never would have thought to blend a soup with beans in it, but I bet it gives such a creamy texture. The lemon is a lovely touch in this soup too. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Beans are a great replacement to Potato, they thicken soups to a lovely consistency.