Cashew Cream of Asparagus Soup

This recipe was inspired by an article in Natural Grocers Health Hotline, Vol. 80, March 2024.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cover cashews in boiling water in a small bowl and set aside to soak.

Step 2

Place a large pot over medium heat and add the oil and onion, sautéing until translucent, about 5-6 minutes.

Step 3

Add the garlic and sauté for another 2-3 minutes.

Step 4

Add the broth and asparagus. Heat to a simmer, then bring to a low simmer for 20 minutes.

Step 5

Toward the end of the simmering time, add cashews and soaking water to a blender or food processor along with the herb (can use dill as suggested, or other herbs like sage, savory, etc.) and process until smooth.

Step 6

Add the cashew cream to the soup pot and stir to combine. Simmer for another 10 minutes.

Step 7

Process soup in a blender or with an immersion blender.

Step 8

Add salt and pepper to taste. Serve with crusty bread and hardboiled egg.