Description
This flavorful soup celebrates spring vegetables like asparagus and is gluten free, dairy free and vegan. It can be served as a side dish or a heartier main dish with some added protein.
Ingredients
Scale
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 12 small new potatoes, sliced thinly (about ¼ inch slices)
- 16 asparagus spears
- 1 cup peas (thawed if frozen)
- 15 oz. can white beans (cannellini or great northern)
- 1 Tbsp. olive oil
- 6 cups vegetable broth
- 1/4 cup lemon juice (freshly squeezed)
- 3–4 Tbsp. pesto
- 2 Tbsp. nutritional yeast
- sea salt, to taste
- ground black pepper, to taste
- 4–6 fresh basil leaves, for garnish
Instructions
- Prepare the vegetables per the ingredients list.
- Once all of your prep is done, warm a large stock pot over medium high heat. Add the olive oil to the pot and sauté the onion, carrots and celery until just tender. Add the minced garlic to the pot and sauté for about 1 minute until fragrant.
- Add the broth and potatoes to the pot. Bring the mixture to a boil and then simmer it for about 10 minutes.
- Drain and rinse the beans.
- Add the asparagus, peas and beans to the pot and simmer for another 5 minutes.
- Stir in the lemon juice, nutritional yeast and pesto into the soup. Season it with a little salt and pepper and taste. Adjust the seasoning as needed.
- Add some chopped basil to the soup just before serving.
Notes
- If you are not eating dairy free, you can use parmesan cheese in place of the nutritional yeast.
- You can add some cooked protein to the soup to make it even heartier. Cooked tofu works great for those eating vegan/vegetarian. Cooked shrimp is also fabulous if your dietary preferences allow it.
- Additional nutritional yeast and pesto can be served at a table for people to add to their soup.