Ah, asparagus – one of my most favorite vegetables. Whether it’s in pasta, stir fry, salads or in this case, a soup – it’s so deliciously tasty and also very easy and quick to cook. I also love soups, so this Cream of Asparagus Soup is obviously going to be a winning recipe for me.
You don’t need a trolley full of ingredients to make this soup which is also a nice thing to see when you’re attempting a new recipe. All you’re going to need to asparagus (shock!), an onion, some vegan margarine, vegetable broth, some almonds and lemon juice. The recipe uses the cashew nuts to give the creaminess that non vegan soups would get from real cream.
As with many soups, this freezes well, so make sure you make a nice big batch and then once it has cooled, you can pop it in the freezer. I always find it a good idea to separate the soup into portions and then freeze in freezer bags, so you always have a delicious vegan soup ready to defrost and cook up when it is most needed.
Cream of Asparagus Soup Ingredients
- 2 pounds green asparagus
- 1 large onion, chopped
- 2 tablespoons vegan margarine
- 5 cups vegetable broth
- ½ cup raw cashews, soaked in warm water for 1 hour (or ½ cup soy/almond milk)
- ¼ teaspoon fresh lemon juice, or to taste