Ingredients
4
4 servings
- •2 tablespoons coconut oil
- •1 onion, diced
- •2 cloves garlic, minced
- •1 ½ teaspoons salt, or more to taste
- •1 teaspoon finely chopped fresh rosemary
- •1 teaspoon finely chopped fresh thyme
- •¼ teaspoon freshly ground black pepper
- •2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- •½ cup unsalted raw cashews
- •3 ½ cups vegetable broth
- •1 (14 ounce) can organic coconut milk
- •1 ½ tablespoons lemon juice
- •1 tablespoon chopped fresh parsley for garnish (Optional)
Instructions
- Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.
- Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.
- Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.
Nutritional Facts
Per 4 servings
- Calories: 434
- Carbohydrate: 25g
- Fat: 36g
- Fiber: 8g
- Protein: 11g
- Sugar: 9g
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