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

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 20 minutes
    • British
    • Dairy Free
    • Gluten Free
    • Vegetarian

    Vegan Asparagus and Cannellini Bean Soup

    Recipe Information

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    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

    400ml Water

    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.

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