Asparagus and bean soup
This vegan asparagus and bean soup is delicious and delicate soup. It’s ideal as a starter in a dinner party menu, or for a special lunch served with toast or crostini.
Ingredients
Method
- Chop the asparagus into 3 cm pieces – put the tips aside. Finely chop the onion.
- Heat the oil over medium heat in a saucepan. Add the onion and sauté for about five minutes or until softened. Add the garlic and the chopped asparagus and sauté for another minute.
- Add vegetable stock. Bring to a boil, lower heat and simmer 5 ten minutes. Add half the beans, then turn off the heat. Add most of the dill. Using a stick blender, process the soup until smooth and creamy. Add the remaining beans and the asparagus tips. Bring the boil and cook for 2-3 minutes. Add more stock if it’s too thick.
- Season with salt and pepper. Serve with a squeeze of lemon juice, garnished with some dill leaves.