This basic asparagus soup recipe has a wonderful creamy texture and balance. The addition of cashews provides a delicious vegan replacement for heavy cream, and the garlic, onion and spinach round out the flavor of the asparagus. Like all blended foods on this site, this asparagus soup is best created in a high speed blender to asssure the complete blending of flavors.
- 2 tbls. olive oil
- 1 medium bunch asparagus, remove fiberous bottoms
- 1/4 – 1/2 clove garlic
- 1 celery stalk, roughly chopped
- 1/2 small onion, chopped
- 2 cups vegetable or chicken stock
- 1/2 bay leaf
- 1/2 cup cashews
- 2 tbls. sugar or honey (optional)
- 1 cup spinach or a small bunch of parsely
- Salt to taste
If using a high speed blender, add all ingredients to the container and blend the asparagus soup until hot (around 5-6 minute). If using a lower power blender, you could lightly saute the vegetables with the oil before adding to the blender.
Be careful not to add too much garlic or onion, especially if you plan to eat this raw. A small amount of fresh garlic and onions is much more powerful if it’s not cooked. As always, refer to blending flavors to adjust recipes to suit your individual tastes.