Creamy Garlic Asparagus Soup

Prep Notes

Get cozy and warm with a switch up to your traditional soup. This creamy vegan asparagus soup is delicious and a great way to add some greens to your dinner menu. 

Cooking Time

20-30 min.


Serves 3-4


  • 1 pound aspragus - washed, trimmed, and chopped
  • 1 yellow onion
  • 2 cups loosely packed spinach
  • organic extra virgin olive oil
  • 4 cups vegetable broth
  • 5-6 cloves garlic
  • himalayan salt or celtic sea salt to taste
  • freshly cracked black pepper to taste
  • red pepper flakes to taste
  • 1 cup raw cashews
  • 1 cup boiling water


  1. In a medium saucepan, heat 2 tablespoons olive oil over medium-high heat.
  2. Chop onion and sauté with red pepper flakes, salt, and pepper until tender (3-5 minutes)
  3. Add chopped asparagus and sauté for one more minute.
  4. Stir in broth and bring to a boil. Reduce heat to a simmer and continue to cook until the asparagus is tender.
  5. Add 1 cup raw cashews to blender and add 1 cup boiling water. Let soak for 15-20 min. Blend.
  6. When asparagus is tender, remove saucepan from heat and add spinach.
  7. Add soup mixture to blender with the cashew cream and garlic; blend until smooth.
  8. Season to taste as desired. You can also drizzle a little extra olive oil on top and add more fresh spinach on top! Enjoy!