Creamy asparagus soup

Creamy asparagus soup made with just 6 main ingredients!

The soup get’s its creaminess from potatoes and cashew butter and is seasoned with simple seasonings, for you to be able to actually taste the ingredients and the delicate asparagus flavor. It’s yum!

TIP! If you want a bit of a spicy kick, adding some red chili flakes is a nice addition.

Homemade chicken bone broth adds flavor and depth to the soup! You can use vegetable broth too for a vegetarian and vegan friendly alternative. 

Eat with protein or crunchy toppings of your choice – here’s some ideas

• meatballs (either animal or plant based – chicken meatballs are my favorite)
• pulled beef or chicken
• roasted slices of chicken sausage
• bacon or crispy chicken skin
• spicy garlic shrimps
• seared scallops
• white fish
• roasted chickpeas
• toasted nuts or seeds

Creamy asparagus soup

Creamy asparagus soup made with just 6 main ingredients! Fresh asparagus might not be available to you all year round, but use frozen instead and you’ll be able to make this delicious soup anytime.

Servings 2-3

Ingredients

• Extra virgin olive oil
• 2 C / 300 g yellow onions, finely diced
• 5 small cloves garlic, chopped
• 1 1/2 lbs / 680 g asparagus (you can use fresh or frozen – I used frozen – remember to remove the tough woody ends, if using fresh), cut in 1” / 2,5 cm pieces
• 1 lb /450 g potatoes, peeled and cubed
• 4-5 C / 1-1,25 L chicken or vegetable broth
• 2 large tbsp creamy unsalted cashew butter (made from just raw cashews)
• Season to taste with fine grain pink Himalayan salt or sea salt, fine ground black pepper, lemon juice and if necessary for balanced flavor a bit of sweetener (I recommend honey, maple syrup or Whole30 friendly date sweetener)

Instructions

1. In a pot, heat some olive oil over medium/high heat.
2. Add onions and cook until soft and translucent, turn down the heat a bit, if the onions start to brown.
3. Add garlic and cook shortly.
4. Add asparagus and cook for a couple of minutes.
5. Add potatoes and broth.
6. Bring to a boil and reduce to a simmer.
7. Let ingredients cook, lid ajar, until veggies are soft and tender.
8. Using an immersion blender, blend the soup until creamy and velvety smooth.
9. Stir in cashew butter and season to taste with salt, pepper, lemon juice and some sweetener (if needed).

Storage and shelf life

1. The soup stores well in the fridge for 4-5 days and freezes well too!

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