This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don’t even need to soak the nuts! This soup can be on the table in 40 minutes flat.
Happy second day of spring everyone! And of course it’s snowy where I live. Back in February it was beach weather, and the first two days of spring it’s blizzarding. Not that I’m complaining! In fact, I like it. I hope the first day of summer is like this too.
Anyhow, I didn’t plan it this way, but it just so happens that I had the perfect spring snowstorm in spring recipe lined up for today!
Asparagus is the big early spring veggie that I look forward to every year, and it’s been abundant lately at my local markets. So that covers the spring aspect of the recipe. But then there’s the soup part. Soup is perfect for cold snowy weather. And this is creamy soup no less, which is so nice to indulge in when it’s cold outside.
Cashews are my favorite ingredient for making creamy dairy-free bisque-style soups like this. They’re great at replicating that rich lusciousness you get from milk or heavy cream, but also, and this is why I love them in this particular kind of recipe, they’re easy. You don’t need to soak them for this recipe! Just like in my vegan broccoli cheese soup, the cashews in this vegan cream of asparagus soup get boiled with the veggies. That softens them up so they blend up nice and creamy!
The soup starts with some garlic and onions. Then you add the asparagus and sauté for a few minutes.
Next, in with the broth, cashews, and just a little bit of potato to get the soup nice and thick. Boil everything for about 20 minutes until the veggies are soft.
Then you blend it all together.
Warm the soup back up if needed, and season it up with salt, pepper, and a squeeze of lemon.
I topped mine with a few seared asparagus spears and drizzle of coconut milk, but you can skip it or use your favorite non-dairy milk if you like.
Tips for Making the Perfect Batch of Vegan Cream of Asparagus Soup
- Be patient when you blend the soup. It can take a few minutes if you don’t have a high-powered device (I don’t!), but it will eventually get nice and smooth.
- To trim the ends of your asparagus, grab a spear at the middle with one hand, and grab the woody end with your other hand. Bend until it snaps! It will break at just the right place.
- I used 4 cups of broth to make the soup in the photos, so it was nice and thick. If you like yours thinner, add up to an additional 2 cups of broth.
- Leftovers will keep in a sealed container in the fridge for up to 2 days.
Vegan Cream of Asparagus Soup
This luscious vegan asparagus soup is made extra rich and creamy by blending up veggies with raw cashews. And guess what: you don't even need to soak the nuts! This soup can be on the table in 40 minutes flat.
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 pounds fresh asparagus spears, trimmed and cut into 1-2 inch pieces (cut all but about 8 spears)
- 1 cup diced russet potato (about 1/2 pound or 1/2 of a medium potato)
- 1/2 cup raw cashews
- 4-6 cups vegetable broth
- 1 1/2 tablespoons lemon juice
- Salt and pepper to taste
- Coconut milk or another non-dairy milk, for garnish (optional)
- Fresh chives, for serving
Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.
Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.
Stir in 4 cups of broth, potato, and cashews.
Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.
Transfer the mixture to a food processor bowl in batches and 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.
Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.
Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.