One-Pot Asparagus and White Bean Soup

One-Pot Asparagus and White Bean Soup

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. Sauté until golden brown, 12 to 15 minutes. Add the garlic and sauté for 1 to 2 minutes.
  3. Increase the heat to medium and add the vegetable broth, cooked asparagus, cannellini beans, coconut milk and nutritional yeast. Bring to a simmer and cook for about 15 minutes, until the beans are soft. Using an immersion blender, blend the soup until smooth and creamy. 4 Stir in the lemon juice and garnish with the asparagus tops and pepper. Serve immediately.

Vegan Life tip

• No steamer basket? No problem! You can steam asparagus in the microwave. To do this, wrap the trimmed asparagus in damp paper towels and microwave on high for 3 minutes. Just be careful removing it from the microwave. The steam will be very hot!
• Two large cloves of garlic are about equal to 1 tablespoon (9g) of minced garlic.

Recipe from 5-Ingredient Vegan Cooking by Kate Friedman (Page Street Publishing Co. 2021). Photography by Kate Friedman