Welcome the coming of warmer days, even on cooler evenings, with this delicious Asparagus Garlic Soup. It’s one of my favorite easy asparagus recipes to enjoy during asparagus season!
Even as a kid I thought asparagus was one super cool vegetable. I think it was the shape, and the I liked the flavor. I also liked pretending the asparagus spears were sword and play fighting at the kitchen table with my sisters. Sorry about that mom. When my mother bought fresh asparagus, it was always roasted. From time to time though, she’d buy the canned cream of asparagus soup, and I liked that too. Of course, now that I’m grown, and we’ve all learned about better eating habits, my mother no longer buys the canned soup, and neither do I. I still love asparagus soup though, but I make it from scratch. My creamy asparagus garlic soup is delicious, but it doesn’t have dairy, and has a good bit of protein and healthy fats thanks to my secret ingredient! What to know what it is?
Raw cashews! Raw cashews are magical. Not only are they tasty for snacking, you can roast them using your favorite recipe, make delicious dairy-free sauces (like the one in my vegan enchiladas), but you can also use them as a “clean eating” alternative to heavy cream to add a richness to soup! You can find raw cashews in most grocery stores that have a bulk section and Trader Joe’s. Whether or not you find them in your “normal” local grocery store seems to depend on your local market, but it’s worth a look next time you’re shopping.
You can make this soup two different ways – using a high speed blender or on the stove top. I personally use the blender option (especially since we picked up our refurbished VitaMix) because it’s easy and there are less dishes. I also can make this soup in under 30 minutes from start to serving, including the roasting time. It takes about 10 minutes longer on the stove top.
The soup freezes very well. After packing lunches I froze our leftovers and we thawed them about 3-4 weeks later to eat for dinner again and the soup still had a lovely consistency and flavor. I plan to make some more and freeze during asparagus season – late March through April – so we can enjoy a delicious dinner over the summer when arbitrary soup cravings strike but I don’t want to turn on the oven. 😉
- 2 lbs fresh asparagus, washed with any thick woody ends trimmed
- 1 head garlic peeled (yes, the whole head)
- 2-3 tbsp olive oil
- 4 cups vegetable broth
- ¼ cup raw cashes
- salt and pepper to taste
- Preheat your oven to 425 F.
- While the oven is preheating: Heat your vegetable broth in a saucepan or in a bowl in the microwave until it reaches a simmer. Place the cashes in the hot broth and set aside. Place the asparagus and peeled garlic cloves in a rimmed, aluminum foil lined baking sheet and drizzle with the olive oil until lightly coated.
- Roast the asparagus and garlic for 20-25 minutes, turning once halfway through the cooking time.
- Place the roasted asparagus and garlic in the blender along with the broth and cashews. Blend until smooth. Add salt and pepper to taste.
- Serve immediately.
- Place the asparagus, broth, cashes, and garlic in a stock pot and simmer over medium heat for 10 minutes. Use animmersion blenderto blend. Add salt and pepper to taste.
- Serve immediately.
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