Recipe by Jaclyn Irwin
In season asparagus makes for a perfect soup. This vegan asparagus soup is also made with lima beans for a richer, thicker and creamy soup that is also a great source of protein and fibre.
Heat the olive oil in a large dutch oven over medium heat. Add in the onion and sauté for three minutes, until just starting to soften. Add the garlic and asparagus and cook for one to two minutes.
Pour in the beans and stir to combine. Cook for one to two minutes more. Season with a pinch of salt and pepper.
Pour in the vegetable stock and bring to a boil. Cover and reduce the heat and simmer until the asparagus is fork tender, about 15 minutes.
Add the nutritional yeast and transfer to a blender and blend until smooth (working in batches if needed). Alternatively, use an immersion blender to blend the soup until smooth.
Add the salt and lemon juice and stir well.
Divide into bowls and season with salt and pepper and a drizzle of olive oil. Enjoy!
Substitutions: No lima beans: use cannellini or another type of white bean. No vegetable stock: use chicken.
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