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. Al the rough my Dad’s asparagus soup is delicious as is, I added two new ingredients to his traditional recipe: Cashews and lemon juice. Lemons are in abundance in my garden and add brightness. Cashews add richness to asparagus soup sans the cream. 

Asparagus soup could be easier: 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, premade vegetable stock may contain sugar, vinegar, or yeast, which I omit during a Daniel fast.

Peace,

Laura

Serves 6

Ingredients

• 1 onion, roughly chopped
• 2 celery stalks, chopped
• 3 large garlic cloves, sliced
• 2 lbs fresh asparagus, chopped into 1” pieces
• 1 cup cashews
• 1 russet potato, chopped
• 1 lemon, juiced (2Tbs)
• 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. Sauté 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 an immersion blender. 

Buen provecho!