creamy asparagus soup
Recipe type: appetizer, soup
Serves: 2 - 4
  • 1/2 cup raw cashews
  • 1/2 cup almond or coconut milk
  • 1 tablespoon olive oil
  • zest from 1 lemon
  • juice from 1 lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 small purple onion, cut into pieces
  • 4 cups organic chicken broth (or vegetable broth for a vegan soup)
  • 2 cloves garlic
  1. In the Vitamix or other blender, combine the cashews, almond or coconut milk, olive oil, zest and juice from a lemon, sea salt, and pepper. Do not blend, but instead let the cashews soak in the mixture.
  2. In a saucepan, combine the broth, asparagus, onion, and garlic cloves.
  3. Cover and simmer on low for 1 hour.
  4. Carefully pour the contents of the saucepan into the blender.
  5. After putting the top on the blender, place a towel over the top to avoid injury.
  6. Blend all the ingredients until creamy, at least 1 minute.
Recipe by The Naked Avocado at