Vegan Cream of Asparagus Soup
 
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Cook time
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This fresh asparagus soup is made creamy and rich with the addition of raw cashews. It's gluten-free and freezer-friendly!
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 2 pounds green asparagus
  • 1 large onion, chopped
  • 2 tablespoons vegan margarine
  • 5 cups vegetable broth
  • ½ cup raw cashews, soaked in warm water for 1 hour (or ½ cup soy/almond milk)
  • ¼ teaspoon fresh lemon juice, or to taste
Instructions
  1. Cut asparagus into ½-inch pieces.
  2. In a large pot, heat margarine over medium-low heat, and cook the onion for a few minutes, until softened.
  3. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
  4. Add cashews and purée soup using an immersion blender (or in batches in a blender) until smooth.
  5. Season with lemon juice, and salt and pepper.
Notes
MAKE-AHEAD: Soup keeps in the fridge for up to 2 days. To freeze, let soup cool completely before freezing it in an air-tight container. Slowly reheat soup on stove-top (or microwave) before serving.

Adapted from: http://www.epicurious.com/recipes/food/views/Cream-of-Asparagus-Soup-Creme-dasperges-104746
Recipe by Vegangela at http://vegangela.com/2014/04/29/cream-of-asparagus-soup/