Vegan Cream of Asparagus Soup

Soup is my love language. I could eat soup everyday, but the problem with this is that I need to always try new soups. I don’t ever want to get tired of my favourites, so experimenting is my thing! After buying a massive bag of asparagus last week, and already using some for two different meals, I knew it was time to create a tasty cream of asparagus soup! The biggest problem I have with creamy soups is that my body doesn’t do dairy. Rather than avoid these delicious creamy soups forever, I decided to come up with a way to make creamy soups friendly to me! With the addition of cashew cream, this cream of asparagus soup is filling and has a perfect creamy texture. Its perfect to dip warm crusty bread in.

This delicious soup makes a great lunch for two people. If you’re looking to use up a large amount of asparagus like I was, try making this Lemon Garlic Asparagus Penne. Add in some warm bread, and it”s a perfect meal for four people.

  • I used my Vitamix blender to blend this soup and to make the cashew cream. It’s one of the best investments I ever made for my kitchen.
  • If you don’t have leeks, you can use a yellow onion.
  • Make to remove the woody stalks of the asparagus before chopping them up.

Now, go and make this soup for yourself or your family and enjoy every bite!


Vegan Cream of Asparagus Soup

A creamy soup made with leeks and asparagus and finished off with cashew cream.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Keyword: asparagus, cashew, gluten free, leeks, soup, vegan, vegetable soup
Servings: 4 cups

Equipment

  • High powered blender.

Ingredients

  • 1 Leek Sliced
  • 2 pounds Asparagus chopped into 2″ pieces
  • 3 cups Vegetable Broth
  • 1/2 cup Cashew Cream or regular cream for non-vegan
  • 2 Garlic Cloves pressed or minced
  • 1 tbsp Avocado Oil
  • 1/4 tsp Dill
  • 1/4-1/2 tsp Salt

Instructions

  • In heavy bottomed pot, saute the leeks in the oil for about 3 minutes over medium heat. Add in the asparagus and continue to cook for 10 minutes.
  • Once the asparagus is looking vibrant, add in the garlic, salt and dill and cook for 30-60 seconds. The garic should be fragrant but not brown.
  • Add the stock into the pot and simmer on low for 10 minutes.
  • Once the soup has cooled enough, use a high powered blender or an immersion blender. Once soup is well blended, return it to the pot and stir the in the cream. Season with additional salt if needed.

Notes

To make cashew cream, soak 1/2 cup cashews overnight in the fridge. Drain and rinse the cashews. In a high powered blender, blend the cashews with 1/2 cup of water until completely smooth. 

Leave a Reply