Ingredients
For the Soup Base:
- 1 bunch of fresh asparagus (about 1 lb), chopped
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth (or chicken broth for non-vegetarians)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon dried thyme (optional)
For the Cashew Cream:
- 1/2 cup raw cashews (soaked for 2–4 hours or overnight)
- 3/4 cup water (or vegetable broth for added flavor)
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- A pinch of salt
Preparing the Asparagus Soup with Cashew Cream
Step 1: Preparing the Asparagus
First things first: you need to prepare the asparagus. Rinse the spears thoroughly and chop them into smaller pieces. This will allow them to cook faster and make blending easier later. Don’t throw away the tough ends, though! While they can be too fibrous to eat, they’re perfect for flavoring the broth. Simply snap off the tough ends and set them aside to add to your soup as it simmers.
Step 2: Cooking the Vegetables
In a large pot, heat up the olive oil over medium heat. Add the diced onion and minced garlic, sautéing them until they become soft and fragrant. This should take around 4-5 minutes. Then, add the chopped asparagus pieces and cook for another 5 minutes. You’ll notice that the asparagus will start to soften, which is exactly what you want.
Next, pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, lower the heat and let it simmer for 10–15 minutes, or until the asparagus is tender. You can use this time to start preparing the cashew cream.
Step 3: Making the Cashew Cream
Now, let’s move on to the creamy cashew goodness. If you haven’t soaked your cashews yet, it’s best to plan ahead and do so a few hours before cooking. This helps soften them and makes them easier to blend into a smooth cream. If you’re in a rush, you can always soak them in hot water for 10-15 minutes.
Once the cashews are soft, drain them and place them in a blender. Add the water (or vegetable broth) and blend until you have a smooth, creamy texture. If you want to add a cheesy note, toss in the nutritional yeast. You can also add a pinch of salt to enhance the flavor.
Step 4: Blending the Soup
Once your asparagus has cooked down and softened, it’s time to blend everything together. If you have an immersion blender, use it directly in the pot for convenience. Otherwise, carefully transfer the soup in batches to a countertop blender. Blend until smooth and creamy. Don’t forget to add salt and pepper to taste.
For a silky-smooth texture, you can always strain the soup after blending to remove any remaining chunks. This step is optional, but it adds an extra finesse to your final dish.
Step 5: Adding the Cashew Cream
Once the soup is blended and smooth, stir in the cashew cream. This will instantly elevate the soup, making it incredibly rich and velvety. Let it cook for another 2-3 minutes to allow the flavors to marry together.
You can adjust the consistency by adding more broth if the soup feels too thick. The creaminess from the cashews will make it thick and luscious, but feel free to thin it out to your preferred texture.
Final Thoughts
This asparagus soup with cashew cream is everything you need in a meal: nourishing, flavorful, and easy to make. Whether you’re a vegan, vegetarian, or just looking to eat a bit healthier, this soup checks all the boxes. Plus, it’s versatile and can be enjoyed year-round, whether you have access to fresh asparagus in the spring or decide to use frozen asparagus in the off-season.
So, the next time you’re craving something light yet creamy, give this recipe a try. You’ll be surprised at how satisfying and delicious it is – and how quickly it becomes a staple in your recipe rotation.
Enjoy the creamy goodness of asparagus soup and the nutty richness of cashew cream in every spoonful!
