Equipment
- High Speed Blender
- stove
Ingredients
- 1 tbsp water, oil, or vegan butter
- 1 large shallot, sliced
- 5 garlic cloves, minced
- 2 lbs asparagus, ends trimmed, chopped
- 1 - 1½ tsp salt, to taste
- ¾ tsp black pepper
- 6 cups water
- 15 oz canned canellini beans, drained
- ½ cup raw cashews
- 1 lemon, juiced
- ¼ cup nutritional yeast
- 4 cups baby spinach
- 1 tsp maple syrup
- ½ cup fresh parsley, plus more for topping
- plain, unsweetened vegan yogurt, for topping
Method
- Heat a large dutch oven or pot over medium low heat and add oil, vegan butter or a splash of water to coat. Add in the shallot and garlic and sauté until tender and fragrant. Add in the asparagus and sauté for about 3 minutes until they're bright green and tender. Season with salt and pepper. Remove a few of the tops and set aside to use as garnish if desired.
- Pour in the water, beans, and cashews and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add in the lemon juice, nutritional yeast, spinach, and maple syrup and simmer just until the spinach is slightly wilted.
- Transfer to a high speed blender and add the parsley. Pureè on high speed until silky smooth and creamy. Pour into bowls and top with a swirl of vegan yogurt, sauteéd asparagus, and finely chopped parsley. Other optional toppings would be crispy chickpeas, croutons, toasted pumpkin seeds, chopped pistachios, or avocado.
- This soup can be prepped ahead of time and stored in the fridge for up to 5 days or in the freezer for up to 6 months.
Nutrition
Serving 1servingCalories 299kcalCarbohydrates 45gProtein 19gFat 8gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 4gSodium 932mgPotassium 1393mgFiber 13gSugar 8gVitamin A 5168IUVitamin C 47mgCalcium 209mgIron 11mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
