Vegan Asparagus Broccoli Soup With White Beans
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With the changing of the seasons, I am so excited to begin cooking more Spring dishes featuring seasonal produce, like asparagus. This Vegan Asparagus Broccoli Soup is a light, but filling soup (thanks to the white beans in it!) that makes for a healthy dinner or lunch for a Spring day!
Another asparagus favorite is my Vegan Creamy White Bean Asparagus Soup, which has a more Mexican-inspired feel to it thanks to the green chiles and cumin.
Broccoli Asparagus Soup
I love using fresh asparagus and carrots for this recipe. I also prefer using frozen broccoli florets as I find them easier to manage and less messy than fresh broccoli.
I also love that frozen veggies and fruit are frozen at their peak ripeness, meaning their nutritional value can be even better than fresh produce.
Vegan Asparagus Broccoli Soup Ingredients
- Olive oil
- Asparagus
- Broccoli
- Carrots
- Onion
- Garlic
- Full-fat coconut cream
- Vegetable broth
- Salt
- Dried thyme
How to Make Asparagus Broccoli Soup
- Saute Vegetables:
In a large pot, saute asparagus, broccoli, and carrots in olive oil over medium heat for 2-3 minutes. Then add onions and garlic and continue sauteeing for 2 more minutes.
- Add beans, liquid, and seasoning:
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 heat off.
- Blend:
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.
What to Serve With Broccoli and Asparagus Soup
- A warm loaf of rustic bread
- Side salad
- Grilled cheese sandwiches or quesadillas
- Serve the soup as a side for a Spring quiche or frittata
- Roasted chickpeas to put on top
- Top with parmesan cheese (use a vegan parmesan if needing to keep the meal vegan)
- Top with a drizzle of good olive oil and cracked black pepper
How to Store
Fridge. Store leftovers in the fridge for up to 3 days.
Freezer. Allow the soup to cool completely and then transfer it to an air-tight freezer-safe container. I love to use BPA-Free Soupercubes trays to freeze soups and curries! Store the soup in the freezer for up to 3 months. When you’re ready to use the soup, thaw it in the fridge overnight and reheat. If you don’t have time to thaw it, you can immerse the freezer container in warm water until it’s mostly thawed. Alternatively, you can pop the frozen soup directly into a large pot and heat over medium-low heat until heated through. You may need to add some water or vegetable broth to it to thin it out again.
Frequently Asked Questions
You don’t want asparagus that is too thick, as it could make your soup stringy. Ideally, a medium thickness – not too thick, not too thin, is ideal.
I personally use a knife to cut the woody, tough ends off of my asparagus after washing it. However, to make sure you’re taking off the right part of the asparagus, you can use the bend and snap method. To do this, take a piece of asparagus and bend it gently until it snaps. The part that snaps off is where it starts getting woody. You can do this for all of the asparagus or use the first piece as a guide for where to cut the ends off the other pieces of asparagus.
I don’t find this Asparagus Broccoli Soup to be bitter at all, but if you do, you could try adding some lemon juice to it to help balance it out.
It sure is!
More Soup Recipes!
Gluten-Free Broccoli Cheddar Soup
Creamy Vegan White Bean Potato Soup
Tuscan White Bean and Kale Soup With Lentils
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Vegan Asparagus Broccoli Soup
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.