ASPARAGUS SOUP | easy vegan recipe
hello my friends its Dani and today I'mshowing you how to make a creamy
asparagus soup that is 100% dairy-freeand happens to be completely vegan. now
this is a lovely transitional recipebecause it's highlighting asparagus
which is a bright fresh springingredient but the soup is warm and cozy
so it's going to help us transition outof the tail end of winter plus it could
not be any easier to me mmm it's likepillowy soft delicious so I start with 2
pounds of fresh asparagus which isusually 2 bunches of asparagus and
ideally you want to look for anasparagus stock that is medium in width
so not too thick and not super superthin ultimately any asparagus would work
but I do find this to kind of be thehappy medium then the next thing I do is
I just trim the woody ends off theasparagus so sometimes you can see this
because the color of the asparagus willstart to change at the bottom so I just
line them up and give it a chop and getrid of those would each bottoms then
with the rest of the asparagus I'm justgonna cut these into 1-inch pieces I'm
also gonna prepare one chopped onion andthe easiest way to cut your onion is to
trim off the top of the onion so thestem end then slice your onion in half
peel off this paper is skin then make afew horizontal slices and then come over
the top with some vertical slices andthen you just bring the knife over the
top and slice straight down andeasy-peasy you've got yourself a chopped
onion easiest way to do it I also needtwo cloves of garlic roughly chopped and
one a 15 ounce can of cannellini beansthese are also known as white kidney
beans and I'm just gonna give those arinse under some cold water that just
washed us off any extra sodium so we canbe in control of our ingredients other
than that I'm just gonna need a littlebit of olive oil and some salt and
peppernow that's all the prep work we need to
do so I'm gonna bring this over to thestove and I've got a medium sized pot
that I have heating over a medium heatand to that I'm adding one tablespoon of
olive oil once the olive oil heats up ingoes the chopped onion with a pinch of
kosher saltnow that salt is going to help to draw
the liquid out of the onion which isgoing to help it cook a little bit
faster and what we're looking for is forthe onion to turn
translucent if you notice that youronion is browning
just turn the heat down a little bit andor add a splash of water to the pan once
the onions have arrived then I'm goingto add in my garlic that asparagus that
we prepped the cannellini beans and somelow-sodium veggie broth so this is four
cups of broth now you could also justuse some cold filtered water if you
wanted a really light bright cleantasting soup the broth adds a little bit
more depth so it layers the flavor alittle bit so either one would work it
just depends what you're looking for I'mgonna give it a little bit more salt and
some black pepper seasoning as we gothen I'm gonna turn that heat up let
everything come up to a boil reduce theheat bring it down to a simmer pop on a
lid and let it go for about 10 to 12minutes really all we're looking to
happen here is for that asparagus tosoften and become fork tender
now the key to keeping this soup veganand dairy-free is the cannellini beans
because once we blend this soup up thebeans are what's gonna make everything
rich and creamy so it's quite remarkableand rather delicious and just a little
FYI you could easily take this exactrecipe base and swap it out for another
seasonal vegetable so you could make aspinach soup you could do a watercress
soup or even a baby pea soup all threeof those would be delicious now once the
soup has cooled a bit and I'm ready toblend it up I like to do this in my
Vitamix so I do it in a blender youcould also use an immersion blender if
you wanted to a hand blender and do itright in the pot at the stove both
techniques work perfectly well so dowhichever one you prefer if you're using
a blender like I am make sure that youdon't fill it more than about halfway up
because the soup is still warm and wedon't want any of that heat to create
pressure that's going to make the souppop out of the blender so I go about
halfway up keep the lid slightly ajarand then just turn it on and slowly rev
it up until it gets nice and rich andcreamy and it has this like velvety like
texture now what I do is I transfer thefirst batch out into a glass measuring
cup and then I take the rest out of thepot get that in the blender
but lend that up as well and then I geteverything back into my pot now from
hereyou could leave this on the stove reheat
it and you have a meal ready to go or ifyou wanted to do this as a meal prep you
could just store it right into anairtight container pop this in the
fridge and it will last you up to a weekit's a really great soup to make on the
weekends so you have it ready to goduring them now you can certainly enjoy
this soup just the way it is it's gotthis beautiful rich bright green color
and those cannellini beans also add anice bit of protein to the soup to
really round out the meal but if youwanted to just make it look absolutely
beautiful what I love to do is add somefresh steamed asparagus over the top a
drizzle of coconut milk a little bit offresh parsley and then some black pepper
so simple so delicious and so very verysatisfied mmm creamy delicious I cannot
wait for y'all to give this recipe a trywhen you do please snap a picture and
tag me on instagram and on facebook so ican see all the clean and deliciousness
you're whipping up in your very ownkitchens and my dear friend if you have
not already please take a moment tosubscribe like and share this video with
anybody else you know who wants to makehealthy eating easy thanks so much for
watching i'm danny Speas and i'll seeyou back here next time with some more
clean and deliciousness Cheersso from here I shut the heat off right
and so from here I take the lid offready boom so from here I shut the hit
up ah oh yeah so from here I shut theheat off I take them nope here we go or
do that one more time we're having funtoday aren't we
you
Rich and creamy asparagus soup is a healthy vegan recipe that uses just six ingredients! The creamy texture comes from using cannellini beans in place of cream or dairy. Perfect for lunch or a light dinner. If you want to freeze this asparagus soup let the soup cool completely and then transfer into an airtight, freezer-safe container. This soup will last in your freezer for up to three months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. PRINT RECIPE: https://cleananddelicious.com/asparagus-soup/ Thanks for watching! Make sure to SUBSCRIBE for more videos: http://tinyurl.com/jaxbcd6 FAVORITE KITCHEN TOOLS: 7-Inch Santoku Knife: http://amzn.to/2ng92gT Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV Glass Mixing Bowls: http://amzn.to/2oQoZqj Vitamix 5200: https://amzn.to/2tK4zUn Storage Containers: https://amzn.to/2UeyJuw WEBSITE: https://cleananddelicious.com/ INSTAGRAM: https://www.instagram.com/clean_and_d... FACEBOOK: https://bit.ly/2XvSjVh PINTEREST: https://www.pinterest.com/danispies/ TWITTER: https://twitter.com/DaniSpies ASPARAGUS SOUP RECIPE | healthy + vegan 1 tablespoon extra virgin olive oil 1 medium onion, chopped 1 clove garlic 2 pounds asparagus, trimmed and cut into 1-inch pieces 15 ounce can cannelini beans 4 cups low sodium vegetable broth (or filtered water) salt and pepper, to taste INSTRUCTIONS Heat olive oil in a large pot and add onion with a pinch of salt. Saute onion until it is translucent and tender (not browned) this takes about 5 minutes. Add in the garlic, asparagus and beans and season with a bit of salt and pepper and give it all a stir. Pour in the veggie broth and crank the heat to high bringing everything to a boil. Reduce down to a simmer and cook for 5 minutes or until the asparagus is fork tender. Shut off the heat and let the soup cool for a few minutes before blending. Working in batches, spoon the soup into your blender, filling the blender no more then 1/4-1/3rd of the way up. Place on the lid, leaving it slightly a jar so steam can escape and blend until the soup is rich and creamy. Repeat until you have finished all the soup. Serve right away! Or, transfer back to the pot to reheat and serve OR store in an airtight container in your fridge for up to 5 days. NUTRITION Serving: 1.5cups | Calories: 177kcal | Carbohydrates: 31g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Sodium: 1174mg | Potassium: 498mg | Fiber: 10g | Sugar: 7g |Vitamin A: 2215IU | Vitamin C: 15mg | Calcium: 125mg | Iron: 7mg PRINT RECIPE: https://cleananddelicious.com/asparagus-soup/ Disclaimer: product links may include affiliate links. #asparagusoup #creamofasparagus #veganasparagussoup