Vegan Cream of Asparagus Soup
A creamy soup made with leeks and asparagus and finished off with cashew cream.
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.
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