Vegan Cream of Asparagus Soup recipe

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Ingredients

2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 ½ teaspoons salt, or more to taste
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
¼ teaspoon freshly ground black pepper
2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
½ cup unsalted raw cashews
3 ½ cups vegetable broth
1 (14 ounce) can organic coconut milk
1 ½ tablespoons lemon juice
1 tablespoon chopped fresh parsley for garnish

Nutrition Info

433.5 calories
carbohydrate: 24.5 g
cholesterol: : -
fat: 36.1 g
fiber: 7.8 g
protein: 11.4 g
saturatedFat: 26.2 g
servingSize: -
sodium: 1295.9 mg
sugar: 9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper, cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.

  2. Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.

  3. Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

Recipe Yield

4 servings

Recipe Note

Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.

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