Creamy Asparagus Soup
Creamy Asparagus Soup, delicious and rich without heavy cream. This spring time soup gets it's creaminess from cashew cream so it is dairy free and vegan!
Equipment
- blender or immersion blender
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 2 lbs asparagus
- salt and pepper to taste
- 2 cup vegetable broth/stock
- ½ cup cashew cream
Instructions
- Prepare asparagus by cutting the bottom woody ends off spears. Then cut the spears into roughly 2 inch pieces. Set aside.
- Heat oil in a large pot over medium heat. Add asparagus, a pinch of salt and dash of pepper. Cook for 5 minutes, stir occasionally.
- Add garlic, cook for 30-45 seconds.
- Add broth and stir. Cover with a lid and simmer until asparagus is very tender, 10-15 minutes.
- Use an immersion blender or carefully transfer asparagus and broth to a blender. If using a blender, remove small cap on lid and cover with a towel to prevent steam from building up which can be dangerous.
- Return blended asparagus to pot and stir in cashew cream. Warm over low heat until warmed through.
- Taste and adjust seasoning.
- Serve with a drizzle of cashew cream , fresh herbs and crusty bread.