Monday, March 14, 2016

Vegan Cream of Asparagus Soup

Nothing like fresh Asparagus in the spring time - well, almost spring.

Vegan Cream of Asparagus Soup
Adapted recipe from

1          large bunch asparagus
            olive oil for roasting
1/2       onion, diced and cooked
4-5       cups vegetable stock
            vegan milk (almond/soy)  approx. 1/2 cup
1          cup raw cashews, soaked in warm water for 1 hour (can use less)
            salt and pepper
            pinch of cayenne

Snap off tough ends of asparagus.  Lay on baking sheet, drizzle with olive oil, sprinkle with salt and pepper.  Roast in 400 degree oven for approximately 20-25 minutes.

While asparagus is cooking, dice 1/2 an onion and sauté in small pan then pop in blender.  Add broth and soaked cashews.

When asparagus is roasted, let cool enough to cut into pieces then add to the blender.  Blend all the ingredients.  Then add as much vegan milk as desired (I added approx. 1/2 cup).  Test the seasoning, add a pinch of cayenne and give another blend.

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