top of page
Get All Our New Recipes
Directly to Your Inbox

Thanks for subscribing! Please check your email for a verification message.

Connect with us!
  • Pinterest
  • Facebook
  • Twitter
  • Instagram
Giving is always in season. Make someone's day
with a little bunny love.

Asparagus Soup

Mildly smoky asparagus soup is a rich and warming lunch on any chilly spring day.

Fresh asparagus cooked then blended into a rich, silky, smooth vegan soup with a delightful hint of smokiness.

This is the perfect spring day lunch. Warming and hearty, this asparagus soup has a way of filling tummies and keeping them satisfied until dinnertime.

This vegan soup can be made using dairy ingredients if preferred. Omit the cashews and swap the coconut milk for 1/2 cup cooking cream, adding the cream at the point when the cashews would have been added.

I like to garnish this soup with a simple drizzle of olive oil and some fresh chopped parsley, but a little grated Parmigiano Reggiano also adds a lovely flavour.



(Makes 4 servings)

  • 1 cup raw cashews, soaked overnight in water

  • 1/2 cup water

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon plant-based butter

  • 1/2 medium sweet onion

  • 2lb asparagus, woody ends removed and chopped into 1-inch pieces

  • 1/4 teaspoon sea salt

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 4 cups vegetable broth (or chicken broth)

  • 1 can (400ml) unsweetened coconut milk

  • 1/4 cup fresh parsley, chopped to garnish (optional)



In an airtight container, add the raw cashews and 2 cups cold water. Seal the container and refrigerate overnight.

In a Dutch oven over medium-high heat, add the extra-virgin olive oil and butter. Once the butter is sizzling, add the onion and asparagus then sprinkle with sea salt. Mix well and sauté until the onion starts to soften and become translucent (about 6 to 8 minutes). Add the garlic and smoked paprika, mix well, and sauté for an additional minute. Add the vegetable broth and coconut milk then bring to a simmer. Reduce heat to medium and continue simmering for about 10 minutes, or until the asparagus is very tender, but still green.

Using an immersion blender, blend the soup until smooth.

Drain and rinse the cashews and transfer into a blender or food processor. Add 1/2 cup cold water and blend until smooth. Pour into the soup, mix well, and cook an additional 5 minutes. Taste and adjust seasoning as needed.

Serve garnished with a drizzle of extra-virgin olive oil and chopped fresh parsley (optional).


Nutritional Information Per Serving:

total calories = 296 | total fat = 19.35g | saturated fat = 4.12g | cholesterol = 0mg | sodium = 854mg | net carbohydrates = 13.73g | dietary fibre = 7.6g | sugars = 5.4g | protein = 12.13g

67 views0 comments

Recent Posts

See All


Other recipes you
might have missed