Go Back Email Link

Creamy Spring Asparagus Soup

Print Recipe

Ingredients
  

  • 1 large bunch asparagus trimmed and cut into 1–2 inch pieces
  • 1 medium onion chopped
  • 2 leeks chopped (white and light green parts)
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth or water
  • 2 cups fresh spinach
  • ¼ cup fresh dill chopped
  • ¼ teaspoon black pepper
  • Juice of ½ lemon
  • ¼ cup cashew cream

Instructions
 

  • In a large pot, add onion, leeks, celery and garlic with a small splash of water. Cook over medium heat for about 5–7 minutes until softened.
  • Add the vegetable broth and bring to a gentle simmer.
  • Add the chopped asparagus and cook for 5–7 minutes, just until tender and bright green.
  • Transfer most of the soup to a high-speed blender. Add the spinach, fresh dill and optional cashew cream. Blend until silky smooth.
  • Return the blended soup to the pot with the remaining soup. Stir in the lemon juice and black pepper.
  • Warm gently before serving.