Spring Asparagus Soup – Vegan – with Cashew Crema Swirl
Apr 04, 2019, Updated Jun 05, 2024
A bright green velvety-creamy (yet no cream) delicious Spring Asparagus Soup. Light yet hearty with fresh flavors. Vegan.
You’ll love this seasonal soup ~ fresh, local asparagus is now widely available and at farmers’ markets.
This Vegan and Dairy-Free Soup is made with healthy ingredients – the secret is some soaked raw cashews – it blends into a luscious creamy texture.
The Cashew Crema is made in seconds (after the nuts are soaked) – I like to add some curry powder to half for visual interest and and added note of flavor.
Garnishing the soup:
- Pour warm soup into soup bowls
- Top with Cashew Crema (white in color)
- Top with optional Curry Cashew Crema (you will add curry powder and a pinch of turmeric to HALF of the cream base)
- Add the steamed cut asparagus
- Garnish with cut Chives, or herb of your choice
Enjoy this special soup!
Karen
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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.
Ingredients
Cashew Crema:
- 1/2 cup raw cashews, soaked overnight (half will be used for the soup)
- 1/4 cup coconut milk, not "lite"
- 1/4 cup filtered water
- 1/2 teaspoon apple cider vinegar, such as Braggs brand
- 1 teaspoon pure maple syrup
Asparagus Soup:
- 1 1/2 teaspoons coconut oil, I use virgin, organic
- 2 teaspoons garlic, finely grated or minced
- 1/2 cup celery, peeled, small chop (about 1/2 cup
- 4 cups thin asparagus*, washed well, ends trimmed, sliced 2″ wide (will save ½ cup for garnish)
- 2 1/2 cups vegetable broth**
- 1/2 cup coconut milk, not "lite"
- 1 cup frozen peas
- half soaked raw cashews
Instructions
- Soak 1/2 CUP of raw cashews overnight in filtered water, or at least 6 hours then drain. (Will plump to almost 1 cup.)HALF will be used for the Crema - HALF for the Soup.
Cashew Crema:
- To the carafe of a blender: Add HALF of the soaked raw cashews 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. Set aside.
Asparagus Soup:
- 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.Will reserve 1/2 cup of the asparagus for garnish.
- Raise heat to medium and cook, stirring 3 minutes until asparagus is crisp tender, yet still bright green.
- 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 reserved soaked cashews and frozen peas.
- Stir and let stand 3 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.)
To Serve:
- Steam the reserved 1/2 cup sliced asparagus until tender crisp, then dry.
- Pour the warm soup into individual bowls. Using a small spoon – drizzle the white Cashew Crema in the center. OPTION: Curry Crema: Add 1/2 teaspoon curry powder and a pinch of turmeric to HALF of the crema. Drizzle Curry Crema on soup as well.
- Top with steamed asparagus. Add a fresh herb of your choice – I used fresh chives which have sprouted in my garden.
Notes
* 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. This recipe may not be reproduced without the consent of its author, Karen Sheer
** Use home made vegetable broth or try: Organic Better Than Bouillon, seasoned vegetable base. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Calories: 260kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 23mgPotassium: 602mgFiber: 6gSugar: 7gVitamin A: 1347IUVitamin C: 23mgCalcium: 65mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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