It's almost springtime and that means we have some beautiful spring veggies to look forward to. Today I'm making some spicy asparagus and white bean soup, but with less wastage than other recipes.
Most people say that, when you snap the asparagus, the tender portion separates from the fibrous portion wherever it breaks. However, a lot more of it is in fact edible.
We're just going to chop it up and then strain it out after it cooks through until tender. I'm making this soup in my instant pot but read below to see how to make it in a regular pot.
1 bunch asparagus, (stalks and all) cut into pieces
1 cup cooked white beans
1 teaspoon Better Than Bouillon concentrated Veggie Broth
1 jalapeno, chopped
2 bay leaves
3 cloves garlic, minced
1/2 large white onion, chopped
1 cup spinach
1/2 lemon, squeezed
1 tablespoon olive oil
2 cups water
Optional: coconut milk or vegan sour cream for garnish
Salt, as per taste
In your Instant Pot on sauté mode (or in a regular pot on medium flame), drizzle in the olive oil. Throw in your onions, garlic, jalapeno, bay leaves, a sprinkle of salt, and asparagus. Sauté for about 5 minutes or until the onions are translucent.
Put in your concentrated broth, beans, and the water. Stir to combine. Close the lid and cook on the manual setting at high pressure for 10 minutes (or in a regular pot, cook for around 30-40 minutes on medium low, stirring occasionally). Perform a quick release.
Asparagus should be tender. Throw in the spinach and let it wilt. Blend everything with an immersion blender or transfer in batches to a normal blender. Blend until smooth, and then strain through a fine mesh. You can compost the fibrous portion.
The result should be super silky and smooth. Bowl it up and garnish with some more jalapeno or some steamed asparagus.
Eat immediately or keep in the refrigerator for up to 4 days.
This is great the next day, as the flavors really come together.