Cream of Asparagus Soup

Asparagus is seasonal to spring and its qualities are balancing for spring and summer alike. It can reduce any water retention or puffiness left over from your winter hibernation and it’s considered to be a good blood cleanser (I wonder if the dirtier your blood, the stinkier asparagus makes your pee. Inappropriate? I digress.).

This recipe is for spring, when you feel like eating the fresh foods coming up with the change in season, but it still feels cold enough to have soup. It’s nothing fancy, but gives you the fresh taste of spring! It takes minimal ingredients and is pretty simple to follow. Enjoy!

Suzanne Corum-Rich
Suzanne Corum-Rich

Creamy Asparagus Soup

  • 1 bunch of asparagus (about 1 pound), chopped
  • 1 yellow onion, chopped
  • 1 tablespoon olive oil (or ghee or coconut oil)
  • 1 cup cashews, soaked overnight
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • Squeeze of fresh lemon (optional)

Prep time: 15 min. | Cook time: 25 min. | Total time: 40 min.

  1. In a medium pot, heat oil over medium heat. Add onion and sauté about 1-2 minutes. Add asparagus and sauté another 2-3 minutes. Toss in a pinch of salt and pepper. Pour in broth and bring to a boil. Reduce to a simmer and let cook 20-25 minutes.
  2. Make the cashew cream by covering adding the soaked cashews to a blender and then covering with filtered water. Blend until smooth. (If you're used to making cashew milk, this will be much thicker and you don't need to strain it. Personally, it's my favorite creamer to add to soups and matcha.)
  3. Remove soup from heat. Either transfer to a blender and puree or use an immersion blender to puree. Add 1 cup of cashew cream, but start with 1/2 cup to see if you prefer it to be more or less creamy. If you go overboard, you can always stir in a little more broth. Serve with a squeeze of lemon!

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