I found this huge organic asparagus at the farmer’s market today which makes the perfect summer soup. The cashews make this Dairy-free Creamy Asparagus Soup thick and creamy without heavy cream! You can skip though, for a nut-free version.
This is my go-to recipe for any simple creamed vegetable soup. You can swap out the asparagus for any vegetable you like such as zucchini, broccoli, or even a combination like cauliflower and asparagus, or carrot.
Prep Time | 5 minutes |
Cook Time | 20 minutes |
Servings |
servings
|
Ingredients
- 1/2 cup cashews soaked 4 hours
- 2 Tbsp ghee or olive oil
- 1 onion sliced thin
- 2 bunches asparagus woody ends removed and cut into 1 inch pieces
- 4 cups homemade chicken or vegetable stock
- sea salt and pepper
Ingredients
|
|
Instructions
- Heat ghee or oil in a large pot over medium-low heat. Add onions and sprinkle with a dash of salt. Saute until softened, 3-5 minutes.
- Add asparagus and stock. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes. Add drained cashews and puree with an immersion blender or in your high-speed blender. Season with salt and pepper to taste.
Share this Recipe
The following two tabs change content below.
Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
Latest posts by Erin Sands (see all)
- Meyer Lemon Tart – Gluten/Dairy Free - January 23, 2020
- Gingery Roasted Cranberry Sauce - November 9, 2019
- Blueberry Skillet Baked Oatmeal - June 18, 2019