I have been making copious amounts of cashew cream in my kitchen. It’s so versatile – adapting to either sweet or savory dishes. This weekend I scored several pounds of fresh asparagus from my local farmer’s market and knew I wanted to make soup. I love asparagus soup and wanted to try this healthier version. It turned out great. Thickened the soup perfectly and I added some hemp protein, after all it’s green as well, to the soup for an extra protein punch which is great for muscle recovery.
I whipped this soup up in about 30 minutes and it was perfect before we headed off to church service. Leftovers only taste better as the flavors deepen. Would be a great weeknight Meatless Monday dish served up with some whole grain crackers or a crusty loaf of bread. Leftovers make the perfect lunch the next day.
If you’re hosting an Easter brunch… think about this one on your menu. Make ahead. Would keep perfectly on the warm setting of your slow cooker. Although my daughter insisted I use the Malbec wine for this photo, I would pair up with a white wine of your choice. So good!
— Knead to Cook