Vegan Spring Green Soup

This is packed with fennel, asparagus, spinach, garlic, and lemon, with white beans added for protein and creaminess, it's a one bowl meal delight. You simply roast the veg, puree it with the beans and some vegetable stock, heat through, then finish with a squeeze of fresh lemon. If you'd like it to be fancier by all means press through a fine mesh sieve for a more silky smooth texture. There is a lot of fiber here, between the white beans, fennel, spinach. I love that, yet I do know not everyone does. It freezes beautifully and reheats as leftovers well too.

For 2-3 generous portions you'll need:

one small onion

2 cloves garlic

1 bulb of fennel, cored

1 bunch of asparagus

1-2 cups fresh spinach

1 14oz can of white beans

1-2 cups vegetable stock

1-2 tablespoons olive oil

squeeze of fresh lemon juice

salt and pepper to taste

optional finish with some oat milk if keeping it vegan and wanting some added richness, or a splash of cream or bit of butter

Preheat the oven to 375F, line a baking tray with parchment paper and toss the roughly cut up onion, fennel bulb, and garlic cloves in the olive oil. Roast for about 15-20 min, until the onion and fennel soften. Plop the asparagus on top and roast again until just cooked. Here, the asparagus was so thin that 5-10 min was more than enough, if thicker a bit more time may be needed.

Plop all the veg in a food processor and puree until smooth. Add in a bit of stock as you go, maybe 1/2 cup at a time throughout the pureeing. Add in a strained can of white beans, bit more stock, puree again. Add in 1-2 cups spinach, uncooked, it'll cook as you heat the soup to temperature and remain vibrant green, add in 1/2 cup more stock.

Heat through, salt and pepper to taste. Add in whatever oat milk or cream you may like. Add a 1/2 more stock if too thick etc.. Just before serving finish off with a squeeze of fresh lemon.