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.
- 2 pounds fresh asparagus spears
- 1 tablespoon olive oil, divided
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth, plus up to 2 additional cups
- 1 cup peeled and diced russet potato (about 8 ounces or half of a medium potato)
- ½ cup raw cashews
- 1 ½ tablespoons lemon juice
- Salt and pepper, to taste
- Asparagus tips
- Coconut cream or cashew cream
- Fresh dill, chives and/or parsley
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Trim the ends from the asparagus spears (Note 1), then cut the spears into 1 to 2 inch pieces.
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Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Sweat the onion for about 4 minutes, until it becomes soft and translucent, stirring frequently.
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Add the asparagus and cook it with the onion for about 3 minutes, until it turns bright green. (Note 2)
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Add the garlic and cook it with the asparagus and onion for about 1 minute, until very fragrant.
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Stir in 4 cups of broth, along with the potato and cashews.
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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.
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Transfer the mixture to a blender or food processor bowl in batches and the soup blend until smooth. Always be very careful when blending hot liquids.
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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.
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Ladle the soup into bowls. Garnish with toppings of choice and serve.
- To trim, grasp a spear by the middle in one hand, and by the base in another hand. Bend the asparagus until it breaks. This will remove just the tough portion at the base.
- Optionally, reserve a few tips to garnish each bowl of soup. You can set them aside and use them raw, or cook them according to step 3 and then remove them from the pot before you proceed with the recipe.
- This recipe makes about 6 cups of soup, assuming you only use 4 cups of broth.