There is nothing better than a warm bowl of soup when it is super cold outside. Before I had my son I hardly ever made or ate soup. I’m not sure what I had against it. During pregnancy soup was the one thing I craved over and over and a new love for soup was born (along with my son). It has stuck with me and has become a staple in my house. Soup is so easy to make in large batches, is the perfect leftover and freezes like a dream so if you are looking for a new recipe to add into your food prep rotation this may be it! The combination of the hearty roasted asparagus mixed with the light citrus flavor of the blood orange is a perfect combination. This recipe works for just about any diet except strict Autoimmune Protocol due to the nuts. If you want to make it AIP friendly I recommend using coconut cream in place of the cashew cream. Enjoy!
- ½ cup raw cashews
- 4 Tbsp filtered water
- 2 Tbsp unsweetened cashew milk (any dairy free milk or filtered water can be substituted
- 1 - 2 Tbsp red wine vinegar (depending on taste)
- ⅛ - ¼ tsp sea salt (depending on taste)
- 1 bunch asparagus
- 1 medium sized yellow onion
- 2 Tbsp cashew cream
- ½ tsp sea salt
- Juice from 1 blood orange (regular orange can be substituted)
- Zest from 1 blood orange (regular orange can be substituted)
- 3 Tbsp olive oil (ghee or grass fed butter can be substituted)
- 6 cups veggie or bone broth
- Wash asparagus and trim ends.
- Peel and roughly chop onion.
- Lay asparagus and onion on parchment paper and toss with 1 Tbsp olive oil.
- Roast at 435 for 15 min or until browned.
- To make the cashew sour cream either soak cashews in filtered water for at least 8 hours or bring filtered water to a boil, add cashews and cook for 10 min. Strain and rinse.
- Add soaked or boiled cashews to a food processor or blender and add filtered water, nut milk 1 Tbsp red wine vinegar and ⅛ tsp sea salt.
- Process until smooth. Taste. If you prefer more vinegar and salt add up to one additional Tbsp vinegar and ¼ tsp salt. I have found that depending on the brand of vinegar you may need more or less.
- Process until fully mixed and set aside.
- Juice blood orange and set aside.
- Once the asparagus and onion is cooked remove from oven and add to a blender with 3 cups of broth. Add 2 Tbsp of cashew cream and set the leftovers to the side for topping the soup. Add the blood orange juice, 2 Tbsp olive oil, ghee or grass fed butter and ½ tsp salt (if using packaged broth check the sodium content. You may not need to any.)
- Blend on high until well mixed and smooth.
- Strain soup to remove woody fibers if you prefer. Personally they don't bother me but if you are wishing to achieve a super smooth soup be sure to strain.
- Pour soup into a pan and place on your stove top. Add the additional 3 cups of broth and orange zest.
- Heat on medium high to warm up quickly (be sure to stir) or simmer to heated through (if you have more time).
- Garnish with cashew cream and orange zest if preferred.