Although it’s been over 100 degrees outside here in California, husband still requested SOUP! Asparagus soup! I have made this for him once last winter and he LOVED it. I caved and decided to make it in a large batch, as a side, to our friends house for dinner last weekend. It was a hit to everyone except my husband! LOL. Guess he didn’t remember how much he loved it the first time?! (see “Shit I Cook My Husband” for laughs)

I love making this recipe because for 1. it doesn’t contain dairy, but uses cashews for that desired creaminess (so I won’t die) and 2. it’s SUPER easy!! Work smarter not harder right???

Creamy Vegan Asparagus Soup

1.5 lbs of asparagus spears (about 30 spears)
1.5 Cups vegetable broth
1/2 Cup raw unsalted cashes
4 garlic cloves
1 lemon (the juice only)
2 tbsp garlic powder
himalayan salt
fresh ground pepper

**The cashews need to soak in a bowl of water for 2-4 hours. Typically I do this the night before and just let them sit when I go to bed.

Place all ingredients in Vitamix or other high speed blender and blend on low and gradually work up to high until completely mixed. Keep on high setting for about 5-10ish minutes or until the outside of blender is hot to touch. It will steam when the lid is removed.

If you don’t have a high speed blender, just blend it up as best as possible and transfer to a pot and heat it up stovetop, a little bit of chunks never hurt anybody. I would probably mince the garlic gloves beforehand in this instance.

Salt & pepper to taste!
TIP: If you are wanting to give it a more buttery/dairy flavor without the bloating/gas – adding Bragg’s nutritional yeast will do the trick!!

Recipe inspiration found HERE