Creamy Asparagus Soup

March 21, 2019
No items found.


  • 1/2 cup raw, organic cashews or ½ head of organic cauliflower, cored and chopped
  • 2-3 tablespoons ghee or coconut oil
  • 1 medium onion, diced
  • 4 garlic cloves, chopped
  • 2 pounds of fresh asparagus (2-3 bunches), ends trimmed and cut onto 2 inch pieces.
  • Reserve a few tips for garnish
  • 4 cups of chicken or vegetable broth
  • 1 large piece of lemon peel, approximately 2 x 1”
  • Celtic sea salt and black pepper to taste


  • Soak cashews in water for 1-3 hours. In a soup pan on medium heat, melt ghee or coconut oil and saute garlic and onions until translucent, about 5-7 minutes.
  • Add chopped asparagus and saute for 3-5 minutes while stirring. Pour in the chicken or vegetable broth and lemon peel.
  • Add soaked and drained cashews or cauliflower pieces.
  • Bring soup to a boil then simmer for 15 minutes. Remove lemon peel and use immersion blender to puree until smooth.
  • Add Celtic sea salt and black pepper to taste. Cut garnish tips in half, (length wise) and garnish in the bowl before serving.

If cleansing, use cauliflower instead of cashews.

Serves 4-6

discover more recipes...

discover more recipes...

see all recipes