Cashew Cream of Asparagus Soup
A dairy-free and soy-free asparagus soup with a rich cashew base brings out the natural flavors of the asparagus without relying on other enhancers.
INGREDIENTS | SERVES 4
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 pounds asparagus, trimmed and chopped
- 4 cups vegetable broth
- ¾ cup raw cashews
- ¾ cup water
- ¼ teaspoon sage
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons lemon juice
- 2 tablespoons nutritional yeast (optional)
In a large soup or stock pot, sauté onion and garlic in olive oil for 2–3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth.
Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then purée in a blender, working in batches as needed until almost smooth. Return to pot over low heat.
Purée together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few more minutes, stirring to combine.
Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste.
Calories: 271 | Fat: 18g | Sodium: 1,241mg | Fiber: 6g | Protein: 10g
Varieties of Veggie Broths
A basic vegetable broth is made by simmering vegetables, potatoes, and a bay leaf or two in water for at least 30 minutes. While you may be familiar with the canned and boxed stocks available at the grocery store, vegan chefs have a few other tricks up their sleeves to impart extra flavor to recipes calling for vegetable broth. Check your natural grocer for specialty flavored bouillon cubes such as vegetarian “chicken” or “beef” flavor, or shop the bulk bins for powdered vegetable broth mix.