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Asparagus and Cashew Cream Soup
Keep soups simple, flavorful and creamy by blending cashews instead of dairy, and keeping some ingredients raw to cut back on prep time.
Ingredients
- 3 cups (720 ml) vegetable stock
- ¾ pound (340 g) steamed or raw asparagus, root end trimmed
- 1 cup (140 g) roasted cashews
- 1 slice (5 g) yellow onion, peeled
- 1 garlic clove, peeled
- 3 sprigs (8 g) Italian flat leaf parsley, leaves only
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
We love simply using raw asparagus in this soup and letting the Vitamix do the work for you, but you can use steamed or roasted asparagus, both fresh or leftover, to make a delicious hot soup in minutes.
Ingredients
- 3 cups (720 ml) vegetable stock
- ¾ pound (340 g) steamed or raw asparagus, root end trimmed
- 1 cup (140 g) roasted cashews
- 1 slice (5 g) yellow onion, peeled
- 1 garlic clove, peeled
- 3 sprigs (8 g) Italian flat leaf parsley, leaves only
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 5 minutes 45 seconds.
Chef's Notes
We love simply using raw asparagus in this soup and letting the Vitamix do the work for you, but you can use steamed or roasted asparagus, both fresh or leftover, to make a delicious hot soup in minutes.
