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Creamy Asparagus Soup

Creamy Asparagus Soup

Serves 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
6 cloves garlic chopped
60 spears Asparagus (end removed) (~3 bunches)
1 onion chopped
1 red bell pepper chopped
6 cups quality vegetable broth
Juice of 1 lemon
2 cups cashews soaked for 1 hour in warm water
Salt and Pepper
Pre-heat your oven to 400 degrees Fahrenheit.  Break 20 spears of the asparagus in half and place onto a parchment lined baking sheet.  Sprinkle with salt and pepper place in oven for 15 minutes and roast until done.  You want a little crisp to them so that they hold their shape.  When they are done set aside to top your soup.
Meanwhile place the garlic, onion, pepper and the remaining asparagus into a large stock-pot over med-high heat.  Using your vegetable broth to keep it from sticking.  Stir until you start to get that nice browning of the vegetables.  You want to do this without burning them but this will add a lot of flavor to the soup.
Next add the vegetable broth, turn down heat to a simmer and place lid on and simmer until vegetables are tender.
Drain water from cashews and place in blender or food processor with 1 cup of the hot broth from soup.  Blend until smooth.  Add the juice of the lemon and salt and pepper to taste.
When vegetables are soft, add cashews to soup mixture.  Use a immersion blender to blend soup to desired consistency.  I like mine totally smooth.  If you don’t have an immersion blender you will need to let the soup cool slightly and place into your blender until smooth.  
Serve immediately with the roasted asparagus on top.
Happy and Healthy Eating!

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