Springtime in the northern hemisphere is the best time for quite a couple of veggies: artichoke, watercress, radish and today’s star the asparagus to name a few.
Did you know that asparagus packs a whopping 114% of recommended daily allowance per 1 cup serving of vitamin K, which is important for bone health, and nearly 66% of folate, which helps maintain a healthy cardiovascular system?
It’s true and it’s also delicious. Make this soup and enjoy as a light meal in the sun, or why not show it off as an appetizer?
Asparagus soup
Serves 2, cooking time about 10 min.
- About 30 asparaguses, reserve a few spears for garnish
- 1,5 cups (3,5 dl) vegetable broth
- 1 cup (2,5 dl) raw unsalted cashews, soaked for 2-4 h then drained and rinsed
- Salt and pepper
Make it like this:
- Chop the asparagus and place it, the broth, and the pre-soaked cashews in a high-speed blender and blend until completely smooth. Continue with the machine on high speed until the soup is hot, about 7 minutes.
- Season to taste with salt and pepper.
- Serve immediately with fresh asparagus spears for garnish.
OR like this:
- If using a regular blender, blend ingredients until smooth, then transfer to a pot and heat gently on the stove until asparagus is very tender. Season and serve.
