Dairy-Free Creamy Asparagus Soup

Dairy-Free Creamy Asparagus Soup

For those times when asparagus is fresh and in season or when you have the urge for some homemade soup.

What you need

1 bunch of fresh asparagus, woody ends removed and coarsely chopped into 1” pieces
1 medium onion, diced
2 cloves, garlic minced
2 Tbsp ghee, coconut oil or avocado oil
5 c vegetable broth, preferably organic
1 c raw cashews
2 c filtered water
2 tsp fresh squeezed lemon juice (optional)
1/2 – 1 tsp Himalayan salt & pepper


What you do

  • Start the night before by soaking the cashews in 2 cups of filtered water. In the morning or when preparing the soup, blend the cashews and soaking water in a blender or vitamix to make cashew milk.
  • In a large soup pot, heat cooking oil on medium-high heat and cook onion and garlic for a few minutes until softened and fragrant.
  • Add chopped asparagus, salt and pepper to taste and continue sautéing until it is softened slightly (approximately 4 – 5 minutes)
  • Add broth and simmer covered until the asparagus is tender (about 15 minutes). Then add cashew milk to warm through.
  • Blend in batches to puree everything together.
  • If using lemon juice, add it and stir until combined before serving.
  • Season with salt and pepper to taste and garnish with chopped dill if desired.


Note:If you have sensitivities to nuts or cashews, consider using one can of coconut milk in place of the cashew milk.

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