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50 mins
Moderate
340 cal
2 ppl
Ingredients
3 cup
Asparagus, raw
1/2
Onion, sweet, raw
3
Garlic, clove
1/2 cup
Cashews, raw - soaked for 4 to 8 hours
1/4 tsp
Cayenne Pepper Powder
1 tbsp
Lemon Juice
1 tbsp
Olive Oil
2 cup
Vegetable Broth, low-sodium
1/4 tsp
Celery Seeds
This wonderfully luscious and creamy asparagus soup is perfect for the vegetarian or vegan in your life! With no added heavy cream or cheese, you'd be surprised at how decadent this soup is. It's all thanks to the cashews, which after a long soak and a blend, lend a heavenly creaminess that doesn't compare. Even the meat-lover in your home will love this one. Would you like some cheese on that? Add two tablespoons of grated Parmigiano Reggiano for an extra bit of magic.
Nutritional Information
Per serving (2)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Preheat oven to 400 degrees.
2
Chop off the ends of the asparagus, cut in half, drizzle in oil, and roast 25 to 30 minutes with the peeled garlic cloves and onion until tender. Let cool to room temperature.
3
Add all room temperature ingredients to your NutriBullet and blend for 30 seconds or until smooth.
4
Heat soup over the stove until warm and serve.
5
Enjoy!
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
