Quick and easy vegan soup with asparagus, cannelloni beans, onion and almond milk.
Vegan Asparagus and Cannellini Bean Soup
200g Asparagus Tips
1 x Large Onion
1 x 400g tin Cannellini Beans
2 x Cloves Garlic
15ml Lemon Juice
1 x Vegetable Stock Pot
100ml Unsweetened Almond Milk
5g Fresh Parsley, chopped
30ml Olive Oil
Sea Salt and Black Pepper
Peel, halve and finely chop the onion.
Peel and mince the garlic.
Sauté the onion in a large saucepan along with the olive oil for a few minutes on a low heat.
Chop the asparagus into small pieces. Add to the pan along with the garlic and cook for another couple of minutes.
Add the water, stock and drained beans, then season with some salt and pepper and add the lemon juice – bring to the boil.
Turn down the heat, cover and simmer for 10 minutes, add the chopped parsley and the almond milk and heat through.