Delicious, creamy and mild vegan asparagus soup with spicy basil pesto. Ideal for asparagus season, as a great lunch dish or as an appetizer to the vegan menu. Simple, quick and easy to make with just a few ingredients.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2large portions
Calories 480kcal
Ingredients
FOR THE PESTO:
36g Organic basil1 cup or a pot
25gPine nuts3 TBSP.
1-3Garlic clovespeeled or pressed or 1 tsp garlic granules
30mlLemon juice or juice of half a lemon freshly squeezed
For the PESTO put all the ingredients in a high-powered blender and blend until the desired consistency is obtained. Season and set aside.
36 g Organic basil, 25 g Pine nuts, 1-3 Garlic cloves, 30 ml Lemon juice or juice of half a lemon freshly squeezed, 9 g Nutritional yeast, 45 ml Extra virgin olive oil, Sea salt to taste
For the asparagus soup Clean and peel the asparagus (a good asparagus peeler makes the work much easier) and cut into 4-5 cm pieces. Cut off woody ends in the process. Place medium soup pot on stove and melt margarine in it over medium heat. Add asparagus and sauté briefly. Caution do not cook too hot! Pour broth, add turmeric, raw cane sugar, pepper, nutmeg and lemon juice and simmer for 20 minutes over medium heat.
40 g Margarine or vegan butter, 1 L Vegetable broth, ½ tbspn Turmeric, ½ tbspn Raw cane sugar, fresh pepper to taste, a pinch of nutmeg, a squeeze of lemon juice, 250 g white asparagus
For the CASHEW CREAM Place all ingredients in a high-speed blender and blend until a fine cream is formed. If blender is not very powerful, then soak cashews in cold water (covered) for 6 hours or in boiling hot water (uncovered) for 1 hour, drain and use. ALTERNATIVE: Add 3-4 tablespoons cashews directly to soup in blender (works best in high-powered blenders, otherwise it can get crumbly) and blend with.
120 ml Water, ½ tbspn Sea salt, 150 g Cashews
At the end of the cooking time, put soup in a blender and puree with cashew cream (or cashews) to a fine and creamy soup. Season and set aside.
OPTIONAL: Heat pan and toast pine nuts in it without fat until they are already golden brown. Set aside.
Divide soup into two large soup plates, garnish with pesto, cashew cream and pine nuts and serve. enjoy! Keeps up to 2 days covered in the refrigerator, frozen up to 4 weeks.