Vegan Asparagus Broccoli Soup
This Vegan Asparagus Broccoli Soup is a light and healthy dinner recipe with added white beans for protein. This delicious soup is ready in 25 minutes!
Ingredients
- 2 cups asparagus stems, ends removed and chopped
- 2 cups broccoli florets, I use frozen
- 2 medium carrots, diced
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 15.5-ounce can cannellini beans drained and rinsed
- 1 13.5-ounce can coconut cream unsweetened
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon thyme
Instructions
- In a large pot, heat olive oil over medium heat and add asparagus, broccoli, and carrots. Saute for 2-3 minutes.
- Next, add onions and garlic and continue sauteeing for 2 more minutes.
- Add white beans, coconut cream, vegetable broth, salt, and thyme and stir to combine.
- Cover and bring to a boil. Once boiling, keep covered, reduce heat, and simmer for 10 minutes. Turn the heat off.
- Use an immersion blender to blend the soup or allow soup to cool somewhat and carefully transfer it to a high-speed blender and blend until smooth.
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