Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
2 pounds green asparagus, broken or cut into 1-inch pieces.
½ cup raw cashews, soaked in warm water for 1 hour (or ½ cup nut milk)
2 tablespoons coconut oil
1 large onion, rough chopped
3 garlic cloves, rough chopped
5 cups vegetable broth
juice of 1 fresh lemon, or to taste
Soak cashews in your blender with lemon juice and water to cover, or set aside in a bowl.
In a large pot, heat oil on medium, then toss in the onion for a few minutes, cooking until
Add asparagus, salt and pepper to taste, then cook, stirring, about 5 minutes. Add broth and
simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Add to cashews and purée soup in batches in a blender (or in the pot, carefully using an
immersion blender) until smooth.