Easy to make, delicious, creamy. Celebrating this special vegetable.
Cuisine: French, Plant Based, Vegan
1poundfresh white asparagus cleaned and chopped
2 cups stock or water
1 cup plant based milk, I used soy for it's creaminessalmond is also good
1 and 1/2cupcooked white beans
1/4cup cashews, soaked for 2 hours
1Tbsptamari or liquid aminos
fresh dill for serving
zest of 1 organic lemon, optional, for serving
sea salt and black pepper to taste
Simmer the asparagus in the stock or water with tamari / aminos until soft. I removed the tips of the asparagus for serving before blending it.
Transfer to a high speed blender and blend until creamy with the soy milk, cashews, lemon juice and white beans. Now you can check for desired consistency and flavor, this is the time to add more milk and the seasonings.
Pulse to incorporate everything. Place back on the stove and heat it up. Serve with fresh dill and organic lemon zest.
I love this soup hot or cold. You can keep it in the fridge for up to 3 days or freeze it for longer.