Raw Asparagus Soup Recipe

raw asparagus soup recipe
The distinct flavor and aroma of asparagus are the highlight of this brightly colored soup.

Overview


Total time:  01 M  40 S

Servings:  3

Calories:  170


Ingredients

  • 1 lb. asparagus
  • 2 tbsp. fresh lemon juice divided
  • 1 1/4 cups water
  • 1/4 tsp. dried dill
  • 1/4 tsp. celery seed
  • 1/4 tsp. sea salt
  • 1 clove garlic
  • 1/2 cup raw cashews soaked for 2 hours and then drained

Nutritional Information

  • Serving Size: 1 cup
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 135mg
  • Carbohydrates: 13g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 7g

Instructions

  1. Snap off and discard tough ends of asparagus spears.
  2. Cut off tender tips of spears, and marinate in 1 tablespoon lemon juice; set aside.
  3. Cut remaining asparagus spears in half.
  4. Add halved asparagus spears and remaining ingredients to FourSide or WildSide+ jar in order listed. Secure lid and select "Soup."
  5. Pour into bowls, and garnish with marinated asparagus tips.

Notes

Try the soup with kelp noodles. Marinate the kelp with the asparagus tips.



6 comments


  • Blendtec

    Hi Irene. Use raw cashews. Be sure to soak them for 2 hours and then drain them.


  • Ben

    Made this with a couple modifications: sautéed the asperagus in some olive oil, added some fresh dill, and doubled the garlic. Came out wonderful. I suggest eating it with some manchego cheese.


  • Yinng

    I like raw asparagus, I like all the other ingredients too, so I tried this tonight. Such a lovely colour and so thick and creamy. Yuck. We didn’t eat it. A million years from now I might try it again and use chicken broth instead of the water. Fortunately I still have the marinated spear tips to eat, raw. I feed the dog a raw diet and if I can feed raw cashew to him then he’ll get the soup. Must check out whether dogs can eat raw cashew first. I am quite disappointed since I do really like raw asparagus all by itself.


  • Lauren Anderson

    Yum! Just made this with a few changes: I used leftover steamed asparagus, and used 1/4 c of plant-milk instead of cashews. Didn’t have celery seed so I left it out. Came out delicious! Next time I will only use 1 tbsp lemon juice 2 tbsp is quite tangy.


  • Yinng

    Sadly, Mr. Dog didn’t like it either. Think it upset his tummy. Think Ben, above, is right, maybe cook the asparagus a bit. And my garlic was home grown and very strong; too strong.


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