Name: Vegan Cream of Asparagus Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Coconut oil - 2 tablespoons; Onion, diced - 1; Garlic, minced - 2 cloves; Salt, or more to taste - 1 ½ teaspoons; Finely chopped fresh rosemary - 1 teaspoon; Finely chopped fresh thyme - 1 teaspoon; Freshly ground black pepper - ¼ teaspoon; Fresh asparagus, trimmed and cut into 2-inch pieces - 2 pounds; Unsalted raw cashews - ½ cup; Vegetable broth - 3 ½ cups; Organic coconut milk - 1 (14 ounce) can; Lemon juice - 1 ½ tablespoons; Chopped fresh parsley for garnish (Optional) - 1 tablespoon

Ingredients for - Vegan Cream of Asparagus Soup

1. Coconut oil 2 tablespoons

2. Onion, diced 1

3. Garlic, minced 2 cloves

4. Salt, or more to taste 1 ½ teaspoons

5. Finely chopped fresh rosemary 1 teaspoon

6. Finely chopped fresh thyme 1 teaspoon

7. Freshly ground black pepper ¼ teaspoon

8. Fresh asparagus, trimmed and cut into 2-inch pieces 2 pounds

9. Unsalted raw cashews ½ cup

10. Vegetable broth 3 ½ cups

11. Organic coconut milk 1 (14 ounce) can

12. Lemon juice 1 ½ tablespoons

13. Chopped fresh parsley for garnish (Optional) 1 tablespoon

How to cook deliciously - Vegan Cream of Asparagus Soup

1 . Stage

Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.

2 . Stage

Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.

3 . Stage

Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.