2 bundles of asparagus 

1 onion

2 cloves of garlic

5 cups vegetable broth

1 tsp of fresh lemon juice

1/2 cup raw cashews soak in water for 1h (or in almond milk) or cashew cream

avocado or coconut oil


  • trim all the asparagus and cut into pieces
  • in the pot heat up avocado or coconut oil, add onion and sauté for 2-3 min then add garlic and cook until soft
  • add asparagus and vegetable broth, stir and then let it simmer for 15-20 min until asparagus is tender
  • add cashews and puree soup in the blender until smooth
  • season with salt, pepper and lemon juice