Vegan Asparagus and Cannellini Bean Soup Recipe
How to Make Vegan Asparagus and Cannellini Bean Soup
- Peel, halve and finely chop the onion. Peel and mince the garlic.
- Sauté the onion in a large saucepan, along with the olive oil for a few minutes on a low heat.
- Add asparagus halves into the pan, together with the garlic and cook for another couple of minutes.
- Add the water, crumble in stock cube and add drained beans. Season with salt and pepper and add the lemon juice and bring to the boil.
Turn down the heat, cover and simmer for 10 minutes, add the chopped parsley and the almond milk and heat through. Serve immediately.