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Vegan Asparagus and Cannellini Bean Soup

Recipe

Quick and easy vegan soup with asparagus, cannelloni beans, onion and almond milk.

Serves: 4 | Prep time: 5 mins | Cooking time: 20 mins

British | Starter

Ingredients

  • 1x Large Onion
  • 200g Asparagus Tips
  • 1x 400g Tin Cannellini Beans
  • 2x Cloves Garlic
  • 15ml Lemon Juice
  • 1x Vegetable Stock Pot
  • 100ml Unsweetened Almond Milk
  • 5g Fresh Parsley, Chopped
  • 400ml Water
  • From The Cupboard
  • Sea Salt
  • 30ml Olive Oil
  • Black Pepper

Method

  1. Peel, halve, and finely chop the onion.
  2. Peel and mince the garlic.
  3. Sauté the onion in a large saucepan along with the olive oil for a few minutes on low heat.
  4. Chop the asparagus into small pieces. Add to the pan along with the garlic and cook for another couple of minutes.
  5. Add the water, stock, and drained beans, then season with some salt and pepper and add the lemon juice. Bring to a boil.
  6. Turn down the heat, cover, and simmer for 10 minutes, add the chopped parsley and the almond milk and heat through.