I know this is more of a spring soup, but dangit, I wanted asparagus. And I’m cold as hell. So asparagus soup it is. This involves so little work it’s crazy. Roast, blend, warm. The beans add a nice creaminess without adding a pantload of fat. Even though I need that fat to keep me warm through the awful weather that’s in the post…
Light Bright Asparagus Soup
-2 bunches of asparagus [about 1 1/2 lbs], ends trimmed
-1 small onion, sliced
-3 cloves garlic, roughly chopped
-2 c veg broth
-1 can [15oz] of cannellini beans, drained and rinsed
-1 lg lemon, juiced
1. Heat the oven to 400°. Spread the asparagus into a cake pan, drizzle with olive oil, and roast for 10 minutes. Add the onion and garlic to the pan and roast 10 minutes more.
2. Take the veg out of the oven and allow to cool a couple minutes. Dump all of the roasted veg into your blender with the broth and blend up. Add the beans into the blender and blend all until smooth.
3. Add the puree back into a large soup pot and heat through. Add the salt, nutritional yeast, and lemon juice to taste. I like it tart, so I added all the lemon juice I had, plus a little apple cider vinegar.