vegan cream of asparagus soup

vegan cream of asparagus soup
  • 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)


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

08/09/2019
vegan cream of asparagus soup, recipe PT15M PT1H 5 455 calories

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