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Vegan Cream of Asparagus Soup

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"Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm."
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Ingredients

40 m servings 433
Original recipe yields 4 servings

Directions

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  1. Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
  2. Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
  3. Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

Nutrition Facts


Per Serving: 433 calories; 36.1 24.5 11.4 0 1296 Full nutrition

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