Creamy Asparagus Soup with Cashew Milk
This creamy asparagus soup with cashew milk is a winner for anyone craving comfort and nourishment in a bowl. It’s easy to make, bursting with flavor, and versatile enough to fit any diet. Try it tonight, and don’t forget the crusty bread for dipping!
4 servings
Calories: 116kcal
Ingredients
- 1 medium onion diced
- 2-3 garlic cloves minced
- 2 tablespoons butter or olive oil your choice
- 1 pound 450 g fresh asparagus, trimmed and cut into 2-inch pieces
- 4 cups vegetable broth
- 1 cup cashew milk or any vegetable milk you prefer
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large pot over medium heat, heat the butter or olive oil. Add the diced onion and garlic, cooking until softened and fragrant (about 3-4 minutes).
- Cook the Asparagus: Add the asparagus pieces to the pot and cook for another 3-5 minutes, stirring occasionally, until they begin to soften.
- Simmer the Soup: Pour in the vegetable broth, bring to a boil, and then reduce the heat to a simmer. Cover and let it cook for about 10 minutes or until the asparagus is very tender.
- Blend Until Smooth: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender in batches. Blend until the soup is silky smooth.
- Add the Cashew Milk: Stir in the cashew milk and heat gently over low heat. Do not boil, as this can affect the milk’s texture. Taste and season with salt and pepper.
- Serve and Enjoy: Ladle the soup into bowls, garnish with your favorite toppings, and serve warm with crusty bread or crackers on the side.
Notes
Optional Toppings:
- Toasted croutons
- Drizzle of olive oil or cashew cream
- Chopped fresh parsley or chives
Nutrition
Serving: 1serving | Calories: 116kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 984mg | Potassium: 275mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1359IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 3mg