4 cups vegetable stock or water
1 cup yellow onion, small dice
¾ cup celery, thinly sliced
5 garlic cloves
3 cups asparagus, cut in ½-inch pieces
½ cup raw cashew pieces (optionally toasted)
¼ teaspoon crushed red pepper flakes
Sea salt and fresh ground black pepper to taste
1 1/2 cups red bell pepper, diced or fresh or frozen corn, thawed
1 tablespoon fresh dill, minced
1. Place water or stock in a pot over medium-high heat. Add onion, celery, garlic, and asparagus and simmer until the vegetables are just tender, approximately 15 minutes, stirring occasionally.
2. Transfer to a blender, add the cashews, and crushed red pepper flakes, and blend until creamy. Season with salt and pepper. Return to the pot.
3. Add bell pepper or corn and simmer for a few minutes, stirring occasionally. Add the dill, and stir well before serving.