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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


½ cup raw cashews, soaked overnight

1  ½ teaspoon coconut oil, virgin organic

2 teaspoons fresh garlic, peeled and minced

1 stalk celery, peeled, small chop (about ½ cup)

4 cups thin asparagus*, washed well, ends trimmed, sliced 2″ wide (will save ½ cup for garnish)

2  ½ cups vegetable broth**,  home made

½ cup coconut milk (not “lite”)

1 cup frozen peas (I used organic)



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


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.


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.


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.)


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.


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.


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.
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.



* 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.

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