Can I freeze the asparagus cream soup?

Yes, you can freeze the soup. Store the soup in an airtight container and freeze it for later use.

Which wine pairs best with the asparagus cream soup?

A light, dry white wine like a Sauvignon Blanc pairs well with this soup.

Do you always have to soak the cashews first for the soup?

Yes, for the very best and most velvety result, soaking is recommended. Soak the cashews in cold water for at least 2 hours (or overnight). Short on time? Boil the cashews in a pot of water for about 10 to 15 minutes; this will quickly soften them enough to blend completely smooth.

How do cashews create a creamy asparagus soup without cream?

Soaked cashews naturally contain healthy fats and have a mild, neutral taste. When you blend them with the asparagus and broth in a high-speed blender, the nuts fully emulsify. This creates a silky smooth, thick texture that feels exactly like traditional cream or a roux, but 100% plant-based and lactose-free!

Vegan asparagus cream soup

Name: Vegan asparagus cream soup
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 500 g asparagus peels; 1 tbsp olive oil; 200 g cashews, soaked; pepper and salt; 1 large sweet onion; 1500 ml water; juice of 0.5 lemon; 1 bunch asparagus, peeled

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The asparagus season is officially open, and what better way to celebrate than with a delicious steaming bowl of soup? This vegan asparagus cream soup recipe proves that you absolutely don't need real cream or a traditional roux to achieve an amazingly creamy result. Our secret ingredient for that silky smooth texture? Soaked cashews! This not only makes the soup 100% plant-based, but also surprisingly nutritious and pure in taste. What makes this vegan asparagus soup truly smart is that we waste nothing. We make the deep, rich base ourselves from the asparagus peels. Perfect as an elegant starter, light lunch or served ice-cold as a surprising summer snack.

The asparagus season is officially open, and what better way to celebrate than with a delicious steaming bowl of soup? This vegan asparagus cream soup recipe proves that you absolutely don't need ...

Ingredients

What do you need?

Quantity: 4P

500 g asparagus peels
1 tbsp olive oil
200 g cashews, soaked
pepper and salt
1 large sweet onion
1500 ml water
juice of 0.5 lemon
1 bunch asparagus, peeled

Preparation method

How do you make this?

Add all the peels to the water and simmer for 30 minutes over low heat. Strain the broth through a sieve and press the peels well. Cut the tops of the asparagus to about 5 cm and set them aside. Cut the rest of the asparagus into pieces.

Sauté the sweet onion in the olive oil, add the drained cashews and the pieces of asparagus, and moisten with the asparagus broth.

Let it simmer gently for 10 minutes, add the lemon juice, season, and blend very finely. The best result is achieved with a blender.

Divide the soup among the bowls.

Finishing: Cut the tips of the asparagus into fine slices and sprinkle them as a decoration over the soup. Drizzle with a few drops of olive oil.

Tips

Every time you prepare asparagus, save the peels in the freezer. Once you have a lot, you can make soup from them.
This soup can be made with both white and green asparagus. It's also delicious served ice-cold as an appetizer.