Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

5 from 1 vote
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A bright green velvety-creamy (yet no cream) delicious Spring Asparagus Soup. Light yet hearty with fresh flavors. Vegan.
Local Asparagus is in season! Sauté then puree the soup. Add Cashew Crema Swirl as a delicious garnish. 

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.

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl in a vintage blue & white bowl
Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

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 
Freshly picked asparagus from Scott's Yankee Farmer, East Lyme, CT
Freshly picked asparagus from Scott’s Yankee Farmer, East Lyme, CT

Enjoy this special soup!
Karen

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5 from 1 vote

Spring Asparagus Soup – Vegan – with Cashew Crema Swirl

Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Spring Asparagus Soup 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 

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.

Additional Info

Course: First Course & Sides, Special Soups
Cuisine: American
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