Dairy-Free Creamy Asparagus Soup
A rich and creamy asparagus soup thickened with cashews instead of dairy cream.
Servings 4 cups
- 1 1/2 lbs fresh asparagus spears about 30, reserve a few spears for garnish
- 1 1/2 cups chicken broth or vegetable broth for vegan or vegetarian diet
- 1/2 cup raw unsalted cashews
- salt and pepper
Put the cashews in a bowl, cover with water and a thin cloth and allow to soak for 2 - 4 hours. Drain, rinse thoroughly.
Chop the asparagus and put it, the chicken broth, and the pre-soaked cashews in a Vitamix or other high-speed blender and blend until completely smooth. Continue with the machine on High speed until the soup is hot, about 7 minutes
Season to taste with salt and pepper.
Serve immediately with fresh asparagus spears for garnish.
If using a regular blender, blend ingredients until smooth, then transfer to a pot and heat gently on the stove until asparagus is very tender. Season and serve.
Calories: 127kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 520mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 15.7mg | Calcium: 52mg | Iron: 4.9mg