Dairy-Free Creamy Asparagus Soup

1. 1

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

2. 2

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

3. 3

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

• Calories 329.76 kcal Moderate
• Protein 13.12 g Good Source
• Carbs 31.12 g Moderate
• Total Fat 19.04 g High
• Saturated Fat 10.01 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 2.87 mg Low Source
• Sodium 722.56 mg High
• Fiber 8.18 g Good Source
• Sugar 10.31 g High
• Added Sugar 1.04 g Low Source
• Calcium 307.79 mg Good Source
• Iron 6.83 mg Good Source
• Potassium 797.44 mg Moderate
• Vitamin A 330.37 mcg_rae Good Source
• Vitamin C 18.31 mg Good Source
• Vitamin D 4.58 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Garlic 🧄
• Onions 🧅