Cream of Asparagus Soup
This wonderfully luscious and creamy asparagus soup is perfect for the vegetarian or vegan in your life! With no added heavy cream or cheese, you'd be surprised at how decadent this soup is. It's all thanks to the cashews, which after a long soak and a blend, lend a heavenly creaminess that doesn't compare. Even the meat-lover in your home will love this one. Would you like some cheese on that? Add two tablespoons of grated Parmigiano Reggiano for an extra bit of magic.
3 Cups Asparagus, raw
1/2 Onion, sweet, raw
3 Garlic, clove
1/2 Cup Cashews, raw – soaked for 4 to 8 hours
1/4 Teaspoon Celery Seeds
1/4 Teaspoon Cayenne Pepper Powder
1 Tablespoon Lemon Juice
1 Tablespoon Olive Oil
2 Cups Vegetable Broth, low-sodium
Preheat oven to 400 degrees.
Chop off the ends of the asparagus, cut in half, drizzle in oil, and roast 25 to 30 minutes with the peeled garlic cloves and onion until tender. Let cool to room temperature.
Add all room temperature ingredients to your NutriBullet and blend for 30 seconds or until smooth.
Heat soup over the stove until warm and serve.