Vegan Cream of Asparagus Soup recipe
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Ingredients
- 2 tablespoons coconut oil 1 onion, diced 2 cloves garlic, minced 1 ½ teaspoons salt, or more to taste 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme ¼ teaspoon freshly ground black pepper 2 pounds fresh asparagus, trimmed and cut into 2-inch pieces ½ cup unsalted raw cashews 3 ½ cups vegetable broth 1 (14 ounce) can organic coconut milk 1 ½ tablespoons lemon juice 1 tablespoon chopped fresh parsley for garnish
Nutrition Info
- 433.5 caloriescarbohydrate: 24.5 gcholesterol: : -fat: 36.1 gfiber: 7.8 gprotein: 11.4 gsaturatedFat: 26.2 gservingSize: -sodium: 1295.9 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Cream of Asparagus Soup
Directions
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Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper, cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.