Prep Time: up to 1 day ahead | Cook Time: 15 minutes | Serves: 2
I love making soup purely with veggies, especially when I’m not in the mood to just eat them steamed or stir-fried. You can substitute the asparagus with any other hearty veggie you like, including broccoli, cauliflower or even cabbage. I like to sautee the asparagus but you can steam them if you like.
The “cream” is optional but it does give a great texture to the soup. If you want to add the cream, you should plan ahead so you can soak your cashews overnight. You could use make it without soaking them, but you’ll notice that the longer you soak, the less nutty the flavor and the more frothy the texture will get.
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 bunch asparagus
- 1/2 medium white or yellow onion
- Sea Salt to taste
- Dollop Cashew Cream (optional)
- If you are going to make the cashew cream, start by soaking them overnight or for at least 8 hours. (recipe here)
- Wash and cut asparagus stalks in thirds. (You can cut them smaller if you wish, but make sure the tips are intact if you want to use them for garnish. In contrast, you don’t have to cut them at all since but cutting them will shorten cook time).
- Slice or quarter onion.
- Sautee onion and asparagus in a pot over medium heat with olive oil for a minute or two. Add 2 tbsp water, cover and let steam for another 2 -3 minutes.
- Reserving a few of the tips for garnish, transfer veggies into a blender or food processor with 2 cups water or veggie broth and blend until smooth.
- Transfer back into pot and heat until warm.
- Season with salt.
- Evenly divide between 2 bowls, add a dollop of cashew cream in center of each and garnish with reserved asparagus tips.
- Stir the cream into soup and enjoy! 🙂