Asparagus is everywhere! On the east coast it’s typically in season from May to June so seeing as we are almost midway into June you should try this recipe out ASAP! I know it’s already hot most days and while this recipe is best hot, it is also good chilled and is filling without being “heavy”. Instead of any creamer or dairy, I use white beans instead to thicken up the soup and make it richer without sacrificing health or flavor.
I actually made this recipe almost a month ago. I had just canned and pickled a bunch of asparagus tops and had lots of leftover “stems,” if you will. That’s why I decided that blending them into a soup would be perfect! So with that being said, I hope you enjoy this simple to make, healthy asparagus soup.
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“Cream” of Asparagus Soup – makes 4 servings
1 TBSP Grapeseed Oil
1/2 Red Onion, chopped
1 Garlic Clove, Minced
2 Cups Low Sodium Veggie Broth
1 Cup Water
1 tsp Dried Thyme
1 tsp Red Pepper Flakes (or a pinch of
3 Cups Asparagus, rinsed and cut into 1 or 2 inch
1 Can Butter Beans, drained (Great Northern
Beans would work as well)
Salt + Pepper, to taste
1. Heat grapeseed oil in large pot.
2. Add Onion and Garlic to pot and sauté for a
few minutes on medium/high heat- being careful not to burn.
3. Add Veggie Broth and Water and allow it to
simmer for 5 minutes.
4. Add Asparagus, Thyme, Red Pepper Flakes and
season with Salt and Pepper to taste.
5. Cover with lid and bring to a boil for a
6. Remove from heat and carefully pour into
blender with drained Butter Beans.
7. Blend until smooth and serve!