Cashew Cream of Asparagus & Spring Onion Soup - GF/Vegan

 

 

 

This delicious asparagus & spring onion soup gets its creamy texture from pre-soaked cashews. A wonderfully bright winter soup in both taste and colour! 

| serves 4-6 |

INGREDIENTS

1 cup raw cashews, soaked for at least 2 hours, drained and rinsed

2 large leeks, white and light green parts sliced

1 bunch (roughly 1/2 cup) chives, roughly chopped

2-3 cloves garlic, minced

2 bunches (roughly 2 pounds) asparagus, woody ends trimmed

8-10 tarragon leaves

3 cups The Stock Merchant Traditional Vegetable Stock

Salt & fresh ground pepper, to taste

Juice from 1 small lemon

 

TOPPING OPTIONS

Spiral Organic Hulled Tahini sauce

Roasted asparagus tips

Toasted bread gf cubes

Chopped herbs (dill and chives work well)

Fresh ground pepper

METHOD

Heat a large soup pot over medium heat.  Add the oil and leeks, stir and cook until the leeks are a little soft, about 6-8 minutes.  Add the chives and garlic, stir and cook for another minute, until everything is fragrant. then add the asparagus and tarragon leaves, stir and cook for 1-2 minutes, until the asparagus is bright green.  Add the broth, and bring everything to a simmer. Cook the soup for 8-10 minutes, until the asparagus is tender when pricked with a sharp knife. remove from heat, add the cashews, and let the soup cool for 10 minutes.

 

In batches, puree the soup in a blender (preferably high-speed).  Pour the pureed soup back into the soup pot to warm it back up. Serve the soup warm and garnish with desired toppings. Soup can be made ahead of time, and can be stored in the fridge for up to 5 days.