Creamy Asparagus Soup

You may already know this from my previous posts, but soup is kinda my thing. I love making soup, I find it extremely comforting. This is likely the easiest and quickest soup recipe I will ever write. Asparagus soup is very straightforward, it is also very very tasty and extremely nutritious. It is an inexpensive recipe to make as well, as you can see below it does not require many ingredients at all.

The cashew cream is the perfect compliment to have with your soup, the cheesy cream flavor compliments the soup’s delicious tangy and lemony flavor and the juxtaposition makes the soup more enjoyable.


1  tablespoon of earth balance

6 cups of vegetable broth

2lb bunch of Asparagus

1 cup of diced red onion

1 teaspoon of salt

1/4 teaspoon of pepper

2 tablespoons of lemon juice

2 teaspoons of nutritional yeast

Cashew Drizzle:

1 cup of cashews – soak in hot water for two hours

Juice of 1/2 lemon

1/2 cup of water

1 tablespoon of nutritional yeast


Pour hot water over your cashews and leave them to sit for two hours. Chop up your asparagus into 1 inch pieces, and put your asparagus tips in a small pot to boil with a pinch of salt and water. Place your cooked asparagus tips in a bowl of ice water to sit. Put your earth balance butter, and your chopped red onions in a medium sized pot on low heat, until your onions are browned and fragrant. Pour in your veggie broth, salt, pepper and chopped asparagus and bring to a boil; allow this to simmer for 25 minutes until asparagus is tender.

While your asparagus broth is boiling, take your cashews, water, lemon juice and nutritional yeast and put them in a blender. A great idea is to put your cheesy cashew cream in a squeeze bottle in order to drizzle it over the soup, and to save what is left for later.

When your 25 minutes are up, transfer your broth to a blender and blend. Transfer the soup back to the pot and add your lemon juice and nutritional yeast.

Serve your soup warm, and enjoy- because it is truly delicious!