Cream of Asparagus Soup. Vegan.


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!


2 tablespoons  of olive oil
1 medium yellow onion, diced
2 stalks of celery, sliced
3 cloves of garlic, minced
3 cups of asparagus, chopped (remove the bottom 2 inches or so avoiding using the woodsy ends)
1 quart of vegetable broth
Salt and pepper
1/2 cup of cashew cream
3 tablespoons of hemp protein powder (optional)
1-2 handfuls of baby spinach, kale or chard


Heat your olive oil in a large Dutch oven over medium heat.  Add your onions, celery and garlic.  Stirring constantly until the onions reduce down and become translucent.  This should take about 6 minutes or so.  Then add your asparagus and cook for an additional 5 minutes.  Add your broth and simmer for about 15-20 minutes.  Then pour in your cashew cream, protein powder and spinach/kale or chard.  Using a blender, Vitamix or hand immersion blender, blend the soup (if using a blender, work in batches), until creamy.  Taste and adjust spices.  Serve immediately.  I like to top with fresh shaved raw asparagus spears (small slices).  

Love the bright green of the asparagus!  Spring has sprung.  


Adding the cashew cream will thicken the soup nicely.



The hemp protein, if using, will also act as a thickening agent along with adding a boost of healthy, plant-based protein.





— Knead to Cook


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  2. I don’t think I’ve ever had Asparagus Soup, but it sounds and looks delicious! Can’t wait to try it soon :)

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