Asparagus Soup


340 gr. asparagus,

30 gr. leek,

30 gr. raw cashew,

200 ml. soy crème,

1/2 tsp sea salt,

3 tbsp lemon juice,

1/2 tbsp nutritional yeast,

2 tbsp fresh dill.

1 tsp rosemary and black pepper to sprinkle,

4-5 fresh mint leaves.


1. Place all ingredients in a food processor.

2. Mix on high speed until completely smooth texture.

3. Transfer mixture in a pot, cook on medium heat for 10 minutes adding water until get desired consistency. Add cutted 2 asparagus branches. Cook more 2 minutes.

4. Remove from the oven. Strain using a cheesecloth to get pure texture.  Sprinkle dried rosemary and black pepper. Serve warm with seed crackers!

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