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–+ servings

Vegan Cream of Asparagus Soup

A creamy, bright, springtime soup blended with spinach and topped with rosemary sourdough croutons.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Soup
Cuisine Vegan
Servings 6 bowls

Equipment

  • 1 Large stockpot
  • 1 Blender or Vitamix for pureeing soup
  • 1 Air fryer or oven for making croutons
  • 1 Knife and cutting board
  • 1 Bowl for soaking cashews

Ingredients
  

  • 0.5 cup raw cashews soaked in water or broth
  • 1 large bunch asparagus ends trimmed, cut into 2-inch pieces and grilled or broiled
  • 2 stalks celery chopped
  • 1 large onion chopped
  • 8 cups vegetable broth
  • 2 cups fresh baby spinach
  • sea salt and black pepper to taste
  • sourdough bread ends or baguette cut into crouton-sized pieces
  • olive oil for tossing croutons
  • rosemary salt or preferred spice for croutons

Instructions
 

  • Soak ½ cup raw cashews in water or vegetable broth for at least 30 minutes.
  • Grill or broil the asparagus until tender and slightly charred. Set aside.
  • Add olive oil to a soup pot or Dutch oven over medium heat.
  • Add celery and onion, sautéing for 6–10 minutes until soft.
  • Add the grilled asparagus and broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Season with salt and pepper.
  • Working in batches, blend the soup until smooth. Add spinach to the last batch. Combine all batches together.
  • Toss crouton-sized bread pieces with olive oil and rosemary salt. Air fry until golden and crispy, or bake at 375°F for 10–15 minutes.
  • Serve soup hot, garnished with rosemary croutons.

Notes

Adapted from 'The Conscious Cook'. Customize the croutons with your favorite bread and seasoning blend.
Keyword asparagus, cashew cream, sourdough croutons, spinach, spring
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