Vegan Cream of Asparagus Soup

Course Soup
Servings 4 servings


  • 1 tbs. grapeseed oil or other high-smoke-point cooking oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 bunches asparagus, chopped (Omit the tough, woody part of the stalks - the bottom two inches. They are great to use in making homemade vegetable stock!)
  • 4 cups vegetable stock
  • 2 medium-sized russet potatoes, peeled and chopped
  • 1 tsp. fresh lemon thyme leaves
  • 1 tsp. salt (More to taste)
  • 1 tsp. black pepper
  • 1/4 cup unsweetened cashew butter


  1. Add the oil, onion, and garlic to a large pot and sauté over medium heat until softened, about three to four minutes, stirring occasionally.
  2. Add the asparagus and let sauté for another minute or two. Then add the stock, potatoes, lemon thyme, salt, and pepper.
  3. Bring to a boil, then reduce to a gently rolling simmer and let cook for 25 minutes.
  4. Stir in the cashew butter until well blended.
  5. Remove from heat and let cool for five to ten minutes, then carefully ladle the soup into a blender and blend until smooth. And you're done! You have a beautiful, creamy, silky, spring-hued soup to enjoy.