Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon + 1 teaspoon olive oil, (divided)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 2 pounds fresh asparagus spears, (trimmed and cut into 1-2 inch pieces (cut all but about 8 spears))
  • 1 cup diced russet potato ((about 1/2 pound or 1/2 of a medium potato))
  • 1/2 cup raw cashews
  • 4-6 cups vegetable broth
  • 1 1/2 tablespoons lemon juice
  • Salt and pepper to taste
  • Coconut milk or another non-dairy milk, (for garnish (optional))
  • Fresh chives, (for serving)

Instruction

  • Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat. When the oil is hot, add the onion and sauté for about 5 minutes, until it becomes soft and translucent.
  • Add the garlic and all but 8 spears of asparagus. Continue to sauté for about 5 minutes more, until the asparagus begins to soften.
  • Stir in 4 cups of broth, potato, and cashews. 
  • Raise the heat and bring the liquid to a boil. Lower the heat and allow it to simmer for about 20 minutes, stirring occasionally, until the potato and asparagus are very soft.
  • Transfer the mixture to a food processor bowl in batches and blend until smooth. 
  • Return the mixture to the pot. Thin with up to 2 cups of additional broth if desired. Stir in the lemon juice and season with salt and pepper to taste. Reheat if needed.
  • Coat the bottom of a medium skillet with the remaining teaspoon of oil and place it over medium-high heat. When the oil is hot, add the reserved asparagus spears and cook just until they become bright green and tender-crisp.
  • Ladle the soup into bowls. Drizzle with non-dairy milk, sprinkle with chives, and arrange a few asparagus spears on top of each bowl. Serve.