Creamy, Vegan Asparagus Soup
Prep time
Cook time
Total time
Dairy-Free | Gluten-Free | Paleo | Vegan | Vegetarian

Use organic ingredients when possible.
  • 2 tbsp coconut oil
  • 5 cloves garlic minced
  • 2 shallots sliced
  • 1 large leek sliced
  • 1 bunch of asparagus (approx. 2 cups sliced)
  • 2 cups filtered water
  • 2 tbsp cashew cream (see cashew cream recipe)
  • Juice of ½ lemon
  • ¼ tsp sea salt
  • 2 tbsp sunflower seeds (toasted if desired)
  • Olive oil for garnish drizzle.
  • Pepper to taste
  1. Directions for Prep:
  2. Preheat oven to 350 F.
  3. Prepare Asparagus: Trim hard, whitish ends (butts) off the asparagus. Chop into 1-inch pieces. In large bowl, toss with 1 tsp coconut oil and a pinch of salt.
  4. Arrange on parchment paper-lined baking sheet.
  5. Roast for about 10 minutes until “wiggle-firm”.
  6. Meanwhile, trim the rough, dark green tops off leeks. Slice leek ends and soak in bowl of water for a few minutes to remove any dirt. Drain, rinse and set aside.
  7. If you want to gently toast the sunflower seeds, pop them in the 350 F oven for 5 minutes (optional).
  8. Directions for Soup:
  9. In large soup pot, heat remaining 1 tbsp coconut oil on med heat.
  10. Add leeks and shallots, sauté for a few (3-5) minutes until semi-translucent.
  11. Add garlic: cook for 1 more minute.
  12. Add the water and roasted asparagus pieces and bring to a quick, gentle, boil.
  13. Remove from heat and puree.
  14. Add lemon juice, cashew cream and salt and pepper. Mix well.
  15. Top with sunflower seeds, olive oil and a dollop of cashew cream if desired.
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