Dairy-Free Asparagus Soup Recipe!

Ingredients

• 1 pound Asparagus (trim woody ends, spears kept whole for roasting)
• 2 tablespoons Olive Oil (extra‑virgin recommended for drizzling)
• 1 teaspoon Salt (plus more to taste)
• ½ teaspoon Black Pepper (freshly ground)
• ½ piece Medium Onion (diced)
• 3 cloves Garlic (minced)
• 3 cups White Kidney Beans (Cannellini) (drained and rinsed (canned))
• 2 cups Potatoes (peeled and diced ½‑inch cubes)
• 4 cups Vegetable Broth (homemade or low‑sodium store‑bought)
• 1 cup Unsweetened Non‑Dairy Milk (oat, soy, or almond milk; unsweetened)
• 4 tablespoons Lemon Juice (freshly squeezed; adjust to taste)
• 2 tablespoons Fresh Dill (chopped; frozen works too)
• 1 tablespoon Nutritional Yeast (optional; adds umami)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the asparagus.

   Time: PT5M

   Temperature: 400°F

2. Trim and Roast Asparagus

   Snap or cut off the woody ends of the asparagus, discard or save for broth. Arrange the spears on a parchment‑lined baking sheet, drizzle with 2 Tbsp olive oil, and sprinkle with salt and pepper. Roast for 10 minutes, turning once halfway through.

   Time: PT10M

   Temperature: 400°F

3. Sauté Aromatics

   While the asparagus roasts, dice the half onion and mince the garlic. Heat 1 Tbsp oil (or a splash of broth) in a large pot over medium‑low heat. Add onion and garlic, sauté 3 minutes until translucent and fragrant. Season lightly with salt and pepper.

   Time: PT3M

4. Add Beans, Potatoes, and Broth

   Stir in the drained white kidney beans, diced potatoes, and 4 cups vegetable broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook 5 minutes until the potatoes are fork‑tender.

   Time: PT5M

5. Prepare Roasted Asparagus for Blending

   Remove the roasted asparagus from the oven. Reserve a few tips for garnish. Let the remaining spears cool slightly, then slice them into bite‑size pieces for easier blending.

   Time: PT2M

6. Combine Remaining Ingredients

   Add the chopped roasted asparagus to the pot. Pour in 1 cup unsweetened non‑dairy milk, 4 Tbsp lemon juice, 2 Tbsp chopped dill, and the optional 1 Tbsp nutritional yeast. Stir to combine.

   Time: PT2M

7. Puree the Soup

   Using an immersion blender, puree the soup directly in the pot until smooth. If you prefer, transfer in batches to a countertop blender and blend until velvety.

   Time: PT3M

8. Final Simmer and Adjust

   Return the pot to low heat and simmer 5 minutes to let flavors meld. Taste and adjust with extra lemon juice, salt, or pepper. If the soup is too thick, thin with a splash of extra broth or non‑dairy milk.

   Time: PT5M

9. Serve and Garnish

   Ladle the hot soup into bowls, garnish with the reserved asparagus tips and a sprinkle of fresh dill if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

8 g

Fiber

6 g