Vegan Cream of Asparagus Soup

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 434 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 ½ tablespoons lemon juice
• 2 cloves garlic, minced
• 1 onion, diced
• 3 ½ cups vegetable broth
• 2 tablespoons coconut oil
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• ½ cup unsalted raw cashews
• 1 ½ teaspoons salt, or more to taste
• 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
• 1 (14 ounce) can organic coconut milk
• 1 tablespoon chopped fresh parsley for garnish (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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