VEGAN CREAM OF ASPARAGUS SOUP

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Vegan Cream of Asparagus Soup image

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.

Provided by Simone Maduro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Asparagus Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 433.5 calories, Carbohydrate 24.5 g, Fat 36.1 g, Fiber 7.8 g, Protein 11.4 g, SaturatedFat 26.2 g, Sodium 1295.9 mg, Sugar 9 g

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