Creamy Vegan Asparagus Soup

I hit it out of the asparagus ballpark with this one, folks. You know when asparagus season hits, it hits hard, so take note of this beautiful soup and add it to your pile of asparagus recipes. Not only was the flavor excellent, but the delicate green color was really pretty. Be sure to save the tips of the asparagus for a garnish.

Here’s what you need:
2 bunches fresh asparagus, cut in 1 inch pieces, tips reserved

2 T butter

1 large sweet onion, diced

6 C vegetable broth (light in color if possible)

Lemon zest (nice as a garnish, or added in the soup)

Lemon juice from 1 lemon

½ C raw cashews

Here’s what you do:

Sautee the onions in the butter. Add the asparagus (reserve the tips) and the broth. Simmer until the veg is very soft.

Carefully transfer the asparagus mixture to a blender and whirl. You may need to strain it. 

Whirl the cashews in a high-speed blender with about 1 C water to create a cream. Add this to the soup along with the lemon juice.

Drop the asparagus tips in boiling water for a minute or two, just until tender. Use them as a garnish.