Comment on Vegan Cream of Asparagus Soup by Abigail
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Heat the oil in a large pot and add diced onion. Sweat the onion for about 4 minutes, stirring constantly, until it becomes soft and translucent.
Add the asparagus pieces and cook them with onion until they turn bright green and tender-crisp. Add the garlic and continue cooking everything for about 1 minute.
Add the broth, raw cashews, and diced potato to the pot. Raise the heat and bring the broth to a boil.
Lower the heat and let the soup simmer for about 20 minutes, until the asparagus is soft and the potato pieces are fork tender.
Transfer the soup to a blender or food processor and blend until its smooth and creamy. You may need to work in batches, and it may take a few minutes to fully blend the soup if you aren't using a high-powered blending device like a Vitamix.
Warm the soup back up on the stove if needed, and season it up with salt, pepper, and a squeeze of lemon. You can also thin it with up to 2 cups of extra broth if you'd prefer a thinner soup.
Ladle the soup into bowls and top it as you like.
Leftover vegan cream of asparagus soup will keep in an airtight container in the refrigerator for about 3 days. I don't recommend freezing this soup.
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This luscious vegan asparagus soup is thick, creamy and absolutely delicious! You'd never guess it was dairy-free. It's easy to make and can be on the table in 40 minutes flat.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 229kcal
Author Alissa Saenz
Optional Toppings
Transfer the mixture to a blender or food processor bowl in batches and the soup blend until smooth.
Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.
Ladle the soup into bowls. Garnish with toppings of choice and serve.
Serving: 1.5cups | Calories: 229kcal | Carbohydrates: 21.1g | Protein: 8.5g | Fat: 11.8g | Saturated Fat: 2.2g | Sodium: 601mg | Potassium: 690mg | Fiber: 6.3g | Sugar: 10.5g | Calcium: 75mg | Iron: 6mg
