Vegan Asparagus Soup (Daniel Fast)

Come spring I crave  asparagus soup. My dad’s asparagus soup is kinda famous among our little circle of friends. I have no complainants , but lemons are in abundance in my garden so I decided to merge two recipes together and added two new ingredients to his traditional recipe: Cashews and fresh squeezed lemon juice. The lemons add brighness and the cashews add richness. 

It’s so easy just chop, throw in a pot and blend! I freeze it in individual servings for a quick lunch or dinner as I constantly have my hands full with two toddlers. 

You can enjoy this asparagus soup anytime or even during a Daniel fast. This soup is so delicious I felt a little guilty enjoying it so much during my fast and refrained from helping myself to seconds. It is vegan, and contains no sugar. However, be careful if you use premade vegetable stock (like I do) many surprisingly contain sugar, vinegar or yeast, which I omit during a Daniel fast.

Tip: I like to use vegetable stock containing leek. 

Serves 6

Ingredients

• 1 onion, roughly chopped
• 2 celery stalks, chopped
• 3 large garlic cloves, sliced
• 2 lbs fresh asparagus, chopped in 1” pieces
• 1 cup cashews
• 1 russet potato, chopped
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley leaves
• 4 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 Bay leaf

Make It

1. Sautee onion and celery over medium heat until almost translucent, 5-7 min;
2. Add garlic, sautee 1 minute
3. Add cashews, salt and pepper saute 3 minutes
4. Add potatoes and asparagus, saute until asparagus turns bright green.
5. Add vegetable broth, bring to a boil, reduce to a simmer and cook for 20 minutes over low heat. Check potatoes for doneness.
6. Remove bay leaf, add fresh parsley and lemon juice;
7. Puree with immersion blender,

Peace,

Laura