Asparagus and bean soup
Background
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
- 1 Tbsp olive oil
- 1 onion
- 2 garlic cloves, minced
- 500 ml vegetable stock ( approx.)
- 1 cans cannellini beans, rinsed and drained
- 500g asparagus, trimmed
- 1 handful dill, chopped
- Fresh Lemon juice
- salt and pepper to taste
Instructions
- 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.
Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Soup - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Sunday Lunch - Valentine's Day
- Ingredients: - Beans - Greens & Salads
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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