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Creamy Asparagus White Bean Soup

Easy to make, delicious, creamy. Celebrating this special vegetable. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: French, Plant Based, Vegan
Keyword: low fat soup
Servings: 4 servings
Calories: 220kcal
Author: Tina


  • 1 pound fresh white asparagus cleaned and chopped
  • 2 cups stock or water
  • 1 cup plant based milk, I used soy for it's creaminess almond is also good
  • 1 and 1/2 cup cooked white beans
  • 1/4 cup cashews, soaked for 2 hours
  • 1 Tbsp tamari or liquid aminos
  • 1 Tbsp lemon juice
  • fresh dill for serving
  • zest of 1 organic lemon, optional, for serving
  • sea salt and black pepper to taste


  • Simmer the asparagus in the stock or water with tamari / aminos until soft. I removed the tips of the asparagus for serving before blending it. 
  • Transfer to a high speed blender and blend until creamy with the soy milk, cashews, lemon juice and white beans. Now you can check for desired consistency and flavor, this is the time to add more milk and the seasonings. 
  • Pulse to incorporate everything. Place back on the stove and heat it up. Serve with fresh dill and organic lemon zest. 


I love this soup hot or cold. You can keep it in the fridge for up to 3 days or freeze it for longer.