Creamy Vegan Asparagus Parsley Soup
This creamy vegan asparagus soup is the perfect appetizer or side dish! It is easy & beautiful, vegan & gluten-free, with only 8 ingredients!
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Servings: 4 People
Calories: 375kcal
Equipment
- High Powered Blender OR Immersion Blender
Ingredients
- 13 ounces Fresh Asparagus 3.5 cups when chopped
- 1 ¾ cup Chopped White Potatoes
- ⅔ cup Shallot diced
- 5 cloves Garlic chopped
- 1⅓ cup Raw Cashews
- 1 Lemon Juiced
- 1 cup Fresh Parsley
- 2½ cups Vegetable Broth
- 1 tablespoon Olive Oil
- Salt, Pepper
- Zest of One Lemon optional
Instructions
- Begin by chopping 1 bunch of asparagus into roughly 1-inch pieces and dice the potatoes until you have about 1 ¾ cups of diced potatoes.
- Roughly chop 5 cloves of garlic and dice 1 large shallot (⅔ cup).
- Juice and zest 1 lemon
- In a large pot or dutch oven, heat 1 tablespoon of olive oil.
- Add the chopped garlic and shallot and let those sizzle until fragrant.
- Add in the chopped potatoes and asparagus pieces and stir until the asparagus becomes a bright green color.
- Once the veggies are all about half-cooked, add 1 ⅓ cup raw cashews and combine well.
- Then, pour in 2 ½ cups of vegetable broth until the vegetables are covered. Bring this to a boil and cover the pot.
- Once the pot has reached a boil, reduce to a steady high simmer and simmer for about 5-10 minutes.
- Once you can easily poke a fork through the potatoes and the cashews have softened, it's time to blend!
- If you have an immersion blender, simply insert the immersion blender and blend in the pot until there are no large pieces or chunks remaining.
- If you don't have an immersion blender, slowly add all of the soup into a high-powered blender (you may have to blend in batches).
- Once all vegetables and broth are added, blend on high and allow some steam to release. Continue blending until there are no large chunks remaining.
- After blended, add in a large handful of fresh parsley (roughly 1 cup). Blend once more until completely combined. The blend should become slightly brighter green.
- Pour the soup back into the pot. On a low heat, stir the soup and add 1 tablespoon of salt as well as some fresh cracked black pepper.
- Add in the juice from one lemon and combine it into the soup. Taste and adjust as necessary.
- Ladle the soup into serving bowls. Garnish with remaining asparagus heads and fresh parsley.
- Optional: combine a tablespoon of lemon zest, ½ tablespoon of coarse kosher salt, and some more black pepper. Sprinkle this mixture on top of the finished soups as a tangy garnish.
Notes
Recipe copyright Legally Healthy Blonde. For educational or personal use only.
- For a lower carb version, try swapping half of the potatoes for cauliflower! The consistency may be a bit thinner, but still just as tasty!
- A regular yellow onion will work in place of a shallot. If not using a shallot, I recommend adding another 1-2 cloves of garlic.
- Any type of broth will work here as well as very salty water if you don't have broth!
- Nutrition Information is for 1 serving which is ¼th of the entire pot.
- Calories: 375 kcal
- Total Fat: 22.3 grams
- Total Carb: 33.1 grams
- Total Protein: 11.5 grams
Nutrition
Calories: 375kcal
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