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.

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Dairy-free Creamy Asparagus Soup

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

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

Instructions

1. 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.
2. 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.

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