share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark

Click here to see the related post

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

A bright green velvety-creamy (yet no cream) delicious Spring Asparagus Soup.
Light yet hearty with fresh flavors.

Local Asparagus is in season! Sauté then puree the soup. Add Cashew Crema Swirl as a delicious garnish.

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

Ingredients

1/2 cup raw cashews, soaked overnight

1  1/2 teaspoon coconut oil, virgin organic

2 teaspoons fresh garlic, peeled and minced

1 stalk celery, peeled, small chop (about 1/2 cup)

4 cups thin asparagus*, washed well, ends trimmed, sliced 2″ wide (will save 1/2 cup for garnish)

2  1/2 cups vegetable broth**,  home made

1/2 cup coconut milk (not “lite”)

1 cup frozen peas (I used organic)

Instructions

1

Drain cashews. Divide on half.
Make Cashew Crema (recipe below)

2

In a 3 quart heavy pot, add coconut oil, turn on low heat.
When warm, add garlic and celery, stir. Add 3 cranks of fresh pepper and a pinch of sea salt. Cook, stirring for 2 minutes. Add 3 1/2 cups of chopped asparagus and stir.

Reserve 1/2 cup of the asparagus for garnish.
Raise heat to medium and cook, stirring 3 minutes until crisp tender, yet still bright green.

3

Add vegetable broth and coconut milk. Bring to a boil, cover, reduce to a low simmer and cook for just five minutes.
Remove from heat. Add 1/2 of the soaked cashews and frozen peas.

4

Stir and let stand 5 minutes. Place in the carafe of a blender. Blend from low to high heat until smooth, about 1 minute. Taste for salt (will depend on the saltiness of your broth.)

5

Cashew Crema:
To the carafe of a blender: Add 1/2 of the soaked raw cashews (will plump to almost 1/2 cup) with 1/4 cup coconut milk and 1/4 cup filtered water.
Add flavorings: 1/2 teaspoon apple cider vinegar, 1 teaspoon pure maple syrup, a pinch of sea salt. Blend all on low to high speed until very creamy and smooth, about 30 seconds.

6

Flavoring the Crema:
Separate the crema into two small bowls.
Add 1/2 teaspoon curry powder to one bowl, stir well. Add a pinch of turmeric to brighten the color.

7

To Serve:
Steam the reserved 1/2 cup sliced asparagus until tender crisp, then dry.

8

Pour the warm soup into individual bowls.
Using a small spoon – drizzle the white Cashew Crema in the center.
Add a drizzle of Curry Cashew Crema.
Top with steamed asparagus. Add a fresh herb of your choice – I used fresh chives which have sprouted in my garden.

9

Enjoy!

* If using fat asparagus ~ peel the stems. For garnish – cut in half horizontally.
** use home made vegetable broth or try: Organic Better Than Bouillon, seasoned vegetable base.

 

See BLOG for more Spring Asparagus Recipes!

This recipe may not be reproduced without the consent of the author, Karen Sheer.

To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!

Leave a Reply

Your email address will not be published. Required fields are marked *

Close Cookmode
A Zest For Life
Sign up for our free weekly newsletter - delicious recipes and tips with a healthy twist.
Karen's obsession with food and style