Asparagus is a springtime veg which has decided to grace us with its presence, and has been doing so for the past few weeks. Did you know that once asparagus is planted, it can only be harvested 3 years later? Though it may be playing hard to get, asparagus is well worth the wait 😉 Its green stalks contain chlorophyll, folate, potassium and vitamins A, C, E and K.
Did you know that white asparagus gets its white colour from not being exposed to sunlight? This causes it to not develop chlorophyll, like its green counterpart. White asparagus stalks require peeling and tend to be pricier than green, in case your wallet is wondering 😉 Whether white or green though, asparagus is best stored upright in a jar filled with some water.
If all this asparagus talk has got you craving an asparagus soup, I’m with you! Enter this soup recipe. This succulent soup is extremely creamy thanks to soaked cashews and avocado, but it’s the asparagus’ freshness, natural sweetness and subtle grassiness that really take center stage.
Here’s how to make it:
Cream of Asparagus Soup
- 1/2 cup soaked cashews (soaked for at least 1 hour)
- 2 lbs. fresh green asparagus, tough ends trimmed (the bottom 2 inches or so)
- 1/2 large yellow onion
- 5 cups vegetable broth
- 2 tbsp. extra virgin olive oil
- 1 avocado
- 1 handful spinach
- 1 small lemon, juiced
- 1 tbsp. fresh oregano (or 1 tsp. dried oregano)
- Salt and pepper, to taste
- Cut asparagus into pieces and add to a large pot containing broth, along with the onion.
- Cook for about 15-20 minutes, until asparagus is tender (don’t overcook for texture and colour issues).
- Add asparagus, soaked cashews, broth, lemon, olive oil and herbs to a high speed blender or food processor and blend until beautifully creamy (I swear, my blender is making me a lazy cook these days, hihi!).
- Enjoy warm or chilled.