Creamy Asparagus Cashew Soup
This vegan spring recipe is slightly warming for those days where we are still patiently waiting for the sunnier days. This is a way to include cashews into your diet in an easily digestible way. They are good for your muscles because of their high magnesium content!
- 60g cashews
- 500g white asparagus
- 1 medium size brown onion
- 100g cellery, celeriac or parsnip
- 80ml wine (optional)
- 500ml water or vegetable stock
- 1 tbs oil of your choice
- salt, pepper and lemon to taste
Soak the cashews in water for at least one hour, leave some for roasting later.
Clean and roughly cut all the vegetables in same sized pieces. Save some of the pretty tips of asparagus for topping the soup. Sweat the veggies in a pot with oil and pinch of salt until onions get transparent and veggies are half cooked. Don’t let your veggies get any brown color!
Add the wine and let it reduce for a few minutes on heat. Skip this if you are not using wine, but make sure to add some more lemon on the end to balance the acidity.
Add the stock or water and let everything simmer for 30-40 min until vegetables are cooked, but not overcooked and tasteless!
Drain the cashews and mix them with some fresh water in a blender (handblender will work too!) and blend until you get a smooth puree. You can also add some liquid from the pot to the blender.
Add the cashew paste to the pot and bring to a boil again. This will thicken the liquid.
Put everything in the blender again and blend until you reach the consistency you like
roast the remaining cashews in a pan so they get some tan.
Put soup on plates, then sprinkle with cashews and add the tips of asparagus. This will add some exciting texture to the creaminess of your delicious soup.
This is just a guideline – you can change the recipe easily, for example with using green asparagus.