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Asparagus and Cashew Cream Soup

Keep soups simple, flavorful and creamy by blending cashews instead of dairy, and keeping some ingredients raw to cut back on prep time.

  • Total Time15 Minutes 45 Seconds
  • Yield
  • DifficultySimple
Asparagus and Cashew Cream Soup

Dietary Interests

Gluten-Free, High Protein, Low Sodium, Vegan, Vegetarian
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Submitted by

Vitamix

Ingredients

  • 3 cups 720 ml vegetable stock
  • ¾ pound 340 g steamed or raw asparagus, root end trimmed
  • 1 cup 140 g roasted cashews
  • 1 slice 5 g yellow onion, peeled
  • 1 garlic clove, peeled
  • 3 8 g Italian flat leaf parsley, leaves only
  • 3 cups 720 ml vegetable stock
  • ¾ pound 340 g steamed or raw asparagus, root end trimmed
  • 1 cup 140 g roasted cashews
  • 1 slice 5 g yellow onion, peeled
  • 1 garlic clove, peeled
  • 3 8 g Italian flat leaf parsley, leaves only

Directions

    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
    1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
    2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
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Nutrition

1 serving (292 g)
Calories 220
Total Fat 15g
Total Carbohydrate 18g
Dietary Fiber 4g
Sugars 5g
Protein 8g
Sodium 105g
Saturated Fat 3g

Chef's Note

We love simply using raw asparagus in this soup and letting the Vitamix do the work for you, but you can use steamed or roasted asparagus, both fresh or leftover, to make a delicious hot soup in minutes.

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