Soulful Soups
One-Pot Asparagus & White Bean Soup
Serves 4
The coconut milk embraces the slight bitterness of the asparagus while the nutritional yeast gives this dish a delicate cheesy flavour. The white beans thicken the soup while adding protein, fibre and iron.
• 2 large bunches fresh asparagus, washed and trimmed
• 1 tbsp extra-virgin olive oil
• 160g (5.6 oz) roughly chopped yellow onion
• 1 tsp salt
• 1 tbsp roughly chopped garlic (see Top Tips)
• 960ml (2 pints) low-sodium vegetable broth
• 1 397g (14 oz) can cannellini beans, drained and rinsed
• 1 414ml (14 oz) can full-fat, unsweetened coconut milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• Fresh ground pepper, to taste
1 In a large stockpot fitted with a steamer basket, add 1 to 2 inches (2.5 to 5 cm) of water and steam the asparagus for 5 to 7 minutes, until bright green. Rinse with cold water to stop the cooking process. Cut the tops from half of the asparagus and set aside for garnish.
2 Drain and dry the stockpot. Add the olive oil, turn the burner to medium and heat until shimmering. Reduce the heat to medium-low and add the onion and salt. Saute until golden brown, 12 to 15 minutes. Add the garlic and saute for 1 to 2 minutes.
Increase the heat to medium and add the vegetable broth, cooked asparagus, cannellini beans, coconut milk and nutritional yeast. Bring to
