Spring Veggie, Pasta & Asparagus Puree Soup [vegan]
Ingredients
- 4 cups vegetable broth
- 1 medium bunch of asparagus
- 6 oz/1 1/2 cups of elbow pasta or other short shaped pasta
- 1-13 oz can coconut milk
- 1/2 cup radishes
- 2 cups packed baby spinach
- 1 leek
- 1-15 oz can cannellini beans
- 1 medium zucchini
- 1/2 Vidalia onion
- 1/4 cup fresh herbs I used basil + parsley
- Juice from 1/2 lemon
- Salt & pepper
Instructions
- In a large pot, warm 1/2 cup of the vegetable broth over medium heat.
- Mince the onion and add it into the pot. Trim the asparagus, then cut the stalks into thirds. Add to the pot, and lowly simmer for 10 minutes or until the asparagus is tender.
- Meanwhile, slice the radishes, leek, and zucchini, and roughly chop the spinach and herbs.
- Once the asparagus is done cooking, remove from heat and transfer into a food processor. Add in the lemon juice and coconut milk, and pulse until the mixture is pureed. Return back to pot.*
- Add in remaining vegetable broth, all of the chopped veggies, beans and pasta. Add in 1/2 TSP salt and 1/4 TSP pepper. Bring to a boil, and simmer for 15 minutes, or until tender, stirring a few times.**
- Ladle the soup into bowls, and enjoy while it's warm!
Notes
*You can use an immersion blender instead of food processor if you own one.
**If the veggies & pasta are tender, but the soup isn't as thick as you'd like it to be, simply turn off the heat and leave the soup pot covered for a few minutes. The soup will thicken as it sits.
**If the veggies & pasta are tender, but the soup isn't as thick as you'd like it to be, simply turn off the heat and leave the soup pot covered for a few minutes. The soup will thicken as it sits.
Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 9gFat: 11gSaturated Fat: 8gFiber: 5gSugar: 4g
Tried this recipe?Let us know how it was!