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Vegan Cream of Asparagus Soup
Vegan Cream of Asparagus Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Creamy asparagus soup infused with coconut milk, cashews, rosemary, thyme, and a hint of fresh lemon juice.
Ingredients:
  • 2 tablespoons coconut oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1.5 teaspoons salt, or more to taste
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon finely chopped fresh thyme
  • 0.25 teaspoon freshly ground black pepper
  • 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
  • 0.5 cup unsalted raw cashews
  • 3.5 cups vegetable broth
  • 1 (14 ounce) can organic coconut milk
  • 1.5 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley for garnish
Instructions:
  • In a large pot over medium heat, sauté coconut oil and onion until onion is soft and translucent, about 5 minutes. Add garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Stir in asparagus and cook for an additional 5 minutes.
  • Lower the heat to medium-low and toss in cashews, vegetable broth, and coconut milk. Allow it to gently come to a simmer, then cover and let it simmer until the asparagus is tender, which should take around 7 to 10 minutes. Next, turn off the heat and mix in the lemon juice. Allow it to sit for a bit until it cools slightly.
  • Blend asparagus soup with an immersion blender until velvety. Top with chopped parsley for a finishing touch.

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