Creamy Vegan Asparagus Soup

Photo Credit: V. R. Roadifer

Dairy Free Asparagus Soup

2 cups vegetable broth (I used mushroom)
1/2 cup cashew cream (I used liquid leftover from cashew cream cheese – it has more of an acidic flavor)
1 lb asparagus, chopped into 1/2 inch pieces
1 Tbs olive oil
1/2 tsp garlic powder (or to taste)
Salt & pepper to taste

Cook asparagus in broth with seasonings until soft. Remove asparagus and puree in food processor. Return to soup pot. Add cashew cream and olive oil. Simmer until it thickens, about ten minutes. Serve.

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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Soup, Vegan. Bookmark the permalink.

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