Silky smooth, creamy, and rich in flavor, this delicious vegan soup is made with roasted asparagus and cashew cream. Lemon juice, garlic, and a hint of cayenne bring it a brightness to enjoy any time you can find fresh asparagus. Top it with roasted asparagus tips and a sprinkle of paprika for a dish you’ll be proud to present
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Silky Asparagus Soup
Prep
Cook
Inactive
Total
Yield 4 servings
Ingredients
- 8-12 12" long asparagus spears (about 1 lb.)
- 4 cups vegetable stock (low or no sodium)
- 1 large yellow or white onion, chopped
- 2 cloves garlic, sliced
- 1/2 cup raw cashews, soaked in water for at least 4 hours
- 1 tablespoon fresh lemon juice
- 2 teaspoons plus 1 tablespoon olive oil
- 1/4 teaspoon cayenne
- fine sea salt to taste
- paprika to garnish
Instructions
Preheat your oven to 350 degrees F. Trim the ends off the asparagus. Line a large baking sheet with parchment paper and spread the asparagus on the paper in a single layer. Drizzle the asparagus lightly with 2 teaspoons of olive oil and toss to coat the asparagus completely with the oil. Bake the asparagus for 20 minutes or until completely tender. Slice the asparagus into 2" long pieces, reserving the tips for garnishing the soup.
In a large soup pot, cook the onion in the olive oil until the onion is tender and mostly transparent, about 3 minutes. Add the garlic, the broth, and the asparagus and cook on medium, stirring occasionally for about 10 minutes. Don't let the soup boil. Drain the cashews and add them to the soup and cook for another 5 minutes. Turn off the heat and let the soup cool until you can transfer it to a blender or Vita Mix. (The soup must be at room temperature or it will burst out of the blender when you turn it on. An immersion or stick blender won't get the soup as smooth as it needs to be.)
Blend the soup until it is completely smooth with no cashews or pieces of asparagus or onion visible. Pout it into a soup pot, add the lemon juice, cayenne and salt a teaspoon at a time to taste. Garnish with the asparagus tips and sprinkle with paprika.
Courses soup
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