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Roasted White Asparagus Soup (Vegan)
Elle

Roasted Asparagus Soup (Vegan)

4.41 from 5 votes
This dairy-free cream of asparagus soup is pure comfort in a bowl and so simple to make. Plan ahead as soaked cashews replace cream in this recipe. This recipe needs to be planned ahead. Soaking time: min 2 hrs (up to 24hrs).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Soup
Cuisine: German
Calories: 230

Ingredients
  

  • 1/2 cup raw cashews, soaked for at least 2 hours, drained and rinsed (65 g)
  • 2 tablespoons extra-virgin olive oil, separated
  • 1 kg white asparagus, peeled and woody ends trimmed (750 g net)
  • 1 small yellow onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tablespoon freshly chopped dill
  • 2 cups vegetable broth (500 ml)
  • sea salt and freshly ground pepper, to taste
  • freshly squeezed juice from 1/2 lemon, or to taste
Topping options:
  • tahini sauce
  • roasted asparagus tips
  • chopped herbs (e.g. dill, chives)
  • capers

Instructions
 

  1. Preheat oven to 400˚ F / 200°C and line a baking sheet with parchment paper.
  2. Place the asparagus pieces on the prepared sheet tray. Drizzle with 1 tablespoon olive oil and season with a little salt. Toss until asparagus is well coasted. Place in the preheated oven and roast until asparagus is tender, about 25-30 minutes.
  3. Meanwhile, heat the remaining 1 tablespoon in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 6-8 minutes. Add the garlic, stir and cook for another minute, until fragrant.
  4. Add the roasted asparagus, dill leaves, and broth. Bring everything to a simmer and stir in the soaked cashews.
  5. Using an immersion blender, blend until smooth.
  6. Alternatively: use a regular blender to puree the soup (either cool your soup before blending or blend in small batches, leaving the tube hole open so that the hot air can escape as you're blending the soup). Please use caution when blending hot liquids!
  7. Serve the soup warm and garnish with desired toppings. Enjoy!

Nutrition

Calories: 230kcal

Notes

  • At the farmers market or asparagus stands it is possible to buy bags of already peeled asparagus stalks that are broken. These are perfect for making soups. In my neighborhood, these are sold in 750 g bags. This is what I use for soups. Depending on how much of the woody ends need to be removed, 1kg asparagus should be enough for this recipe.
  • I personally love fresh dill with this recipe. For non dill lovers try replacing with tarragon leaves. They pair perfectly with asparagus too!

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