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Creamy Asparagus Soup

Posted Jan 24 2012 7:38am
Soup is hearty and oh so healthy for you.

This is by far one of the healthiest soups I have ever made, given that it's packed with ingredients and full of flavor.

I promised myself that I would be making one vegetarian meal a week for dinner as part of my culinary {and healthy} plan for the year. 

This is my top recipe yet.
This soup is packed with veggies, nuts and {as always} a little kick. The consistency of the soup is actually very rich and creamy considering there is practically no dairy in here and can easily be made into a vegan dish if you omit the parmesan cheese. 

How awesome is that??

If you are on board with cutting back on meat one night a week, this is the soup you need to be having. Rich, creamy and packed with flavor.
Creamy Asparagus Soup
Recipe and photos by A Healthy Jalapeño

1 tbsp olive oil
2 stalks leeks, sliced
8 oz (1 pkg) cremini mushrooms
1 bunch asparagus, chopped
1 lg shallot, minced
1 tbsp minced garlic
3 cups of organic vegetable broth
1 1/2 cups of dry white wine
2 tbsp of fresh thyme
salt & white pepper, to taste
1 cup unsalted natural cashews
2/3 cups water
1/2 lemon, juiced
1/4 cup finely grated parmesan
cracked red pepper, garnish

In a large pot, heat olive oil over medium heat. Add leeks, mushrooms, asparagus, shallots and garlic and cook for 4 minutes, until soft. 

Add broth, wine, thyme and salt and pepper to taste. Let simmer for 20 minutes and then puree.
Meanwhile, in a food processor, mix together cashews and water until smooth. Stir nut mixture into soup, and add lemon juice and cheese. Let heat for another 5 minutes until all marinated.

Garnish with cracked red pepper flakes and crostini bread.

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