Creamy Asparagus Soup

This is a creamy and satisfying soup that uses cashews instead of dairy to create its luscious flavor. Replace the asparagus with other vegetables such as broccoli, zucchini, or cauliflower. Replace the cashews with other nuts, seeds, or plant-based milks and experiment with adding different diced vegetables, fresh herbs and global seasonings.

Written by
Jonathan Marbas
Last updated
June 3, 2022


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.

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