- 2 tablespoons coconut oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt, or more to taste
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup unsalted raw cashews
- 3 1/2 cups vegetable broth
- 1 (14 ounce) can organic coconut milk
- 1 1/2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley for garnish (optional)
- 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.
08/09/2019
recipepes.com
vegan cream of asparagus soup, recipe
PT15M
PT1H
5
455 calories
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