Simple Way to Kabocha Soup Vegan

Vegan Cream Of Asparagus Soup

The naturally sweet kabocha squash is enriched with white miso paste and rice vinegar.

Recipe Summary Vegan Cream Of Asparagus Soup

Delicious cream of asparagus soup. Perfect for yummy, light dinners.. I serve this soup with gluten-free croutons or toast and finely chopped parsley. You can also refrigerate the asparagus soup for 3 to 4 hours and serve it chilled, but I prefer it served warm.

Ingredients | Kabocha Soup Vegan

2 tablespoons coconut oil

1 onion, diced

2 cloves garlic, minced

1 ½ teaspoons salt, or more to taste

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely chopped fresh thyme

¼ teaspoon freshly ground black pepper

2 pounds fresh asparagus, trimmed and cut into 2-inch pieces

½ cup unsalted raw cashews

3 ½ cups vegetable broth

1 (14 ounce) can organic coconut milk

1 ½ tablespoons lemon juice

1 tablespoon chopped fresh parsley for garnish (Optional)

Directions

Combine coconut oil and onion in a large pot over medium heat and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Stir in garlic, salt, rosemary, thyme, and pepper; cook for 1 to 2 minutes. Add asparagus. Cook and stir over medium heat for 5 minutes.

Reduce heat to medium-low and add cashews, vegetable broth, and coconut milk. Bring to a low boil, cover, and simmer until asparagus is tender, 7 to 10 minutes. Turn off heat and stir in lemon juice. Let stand until cooled slightly.

Puree asparagus soup using an immersion blender until smooth. Garnish with chopped parsley.

Info | Kabocha Soup Vegan

prep: 15 mins cook: 20 mins additional: 5 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Vegan Cream Of Asparagus Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Asparagus Soup Recipes,