Creamy Cashew Asparagus Soup

As spring slowly appears in grocery stores and markets, we know that means fresh and beautiful asparagus spears. I absolutely love asparagus, but sometimes I like to mix up the usual grilled or sautéed choices and try something a bit more smooth, like this creamy soup that is perfect for cold and flu season. This is a quick and easy lunch recipe that requires few ingredients and is packed with flavour! You could also change out the cashews and add in milk or cream if that’s an option for you! Asparagus is an excellent nutritional option and is a source of Vitamin C, A and K, as well as packed with fibre and folate! Add this to your spring shopping list!

Ingredients

1 bunch asparagus- ends broken off and chopped into 3-4 inch spears

1 shallot or onion diced fine

4 cups stock

1 cup soaked raw cashews

1 lemon squeezed

add couscous, greens or grain of choice

Method

Heat your pot with a bit of oil or butter. Add your onion or shallot. Let heat until fragrant and translucent. Add chopped asparagus with a squeeze of lemon juice and pinch of salt. Let cook for 5-10 minutes on medium-low heat. Slowly add in your chicken stock and bring to a simmer for about 20 minutes. Add your soaked cashews (can also substitute milk of choice). Take off heat and blend with an immersion blender or let cool and add to your blender. Finish with a squeeze of lemon juice, more salt to taste and a drizzle of olive oil or cheese. Serve alongside greens or poured over grains- I did it with couscous and it was perfect!