A silky, bright-green asparagus soup made creamy with soaked cashews and a splash of coconut milk, finished with rosemary, thyme and fresh lemon. Gluten-free.
15m prep · 30m cook · 4 servings Gluten-Free
Ingredients Instructions
2 tbsp Coconut Oil 1 whole Onion 2 cloves Garlic 1 ½ tsp Salt 1 tsp Fresh Rosemary 1 tsp Dried Thyme ¼ tsp Black Pepper 2 lb Asparagus ½ cup Unsalted Cashews 1 cup Water 3 ½ cups Vegetable Broth 2 tbsp Coconut Milk 1 ½ tbsp Lemon Juice 1 tbsp Parsley For Garnish
Instructions 1 Put the cashews in a small heatproof bowl and cover with the 1 cup boiling water. Let soak 15 minutes while you prep the vegetables, then drain and discard the soaking water. Soaking softens the cashews so they blend completely smooth. 2 Trim the asparagus: bend each spear near the bottom and let it snap where the woody part ends (usually the bottom 1 to 2 inches), or cut that much off. Cut the spears into 2-inch pieces. Dice the onion, mince the garlic and chop the rosemary. 3 Heat the coconut oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent but not browned, about 5 minutes. Stir in the garlic, salt, rosemary, thyme and pepper and cook until fragrant, 1 to 2 minutes. 4 Add the asparagus and cook, stirring, for 5 minutes, until it turns bright green. 5 Add the drained cashews, vegetable broth and coconut milk. Bring to a low boil (about 5 minutes), then reduce heat to medium-low, cover and simmer until the asparagus pierces easily with a knife but is still green rather than olive-drab, 7 to 10 minutes. Turn off the heat and stir in the lemon juice. 6 Puree right away with an immersion blender until completely smooth, 2 to 3 minutes; no cooling is needed. If using a countertop blender instead, blend in batches no more than half full, remove the center cap from the lid and cover the opening with a folded towel to let steam escape, then return the soup to the pot. 7 Taste and add more salt if needed (broths vary). Serve hot, garnished with the chopped parsley. Estimated nutrition (per serving) Calories 245 kcal
Protein 9g
Carbs 18g
Fat 17g
Fiber 6g
Sodium 1235mg
Sugar 6g
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