Creamy Asparagus Soup with Cashew Dill Cream

Ali Segersten (author) Mar 13, 2014
Easy Recipe
Prep Time
20 minutes
Cook Time
20 minutes

This simple spring soup is nourishing and easy to make. Enjoy it as part of a balanced dinner or serve it as a light lunch. All of our children love this soup and any variation I make (sometimes I replace part of the asparagus with either cauliflower or broccoli). I use homemade chicken stock in most of my soups (or part stock and part water if I am running low). You could also use a good homemade vegetable stock if desired.

Read more about this recipe on the blog.

Creamy Asparagus Soup with Cashew Dill Cream (dairy-free)

Preparation Note

The cashews need to be soaked for 2 to 3 hours before making this recipe.



2 tablespoons extra virgin olive oil
2 small leeks chopped
2 small shallots chopped
2 bunches asparagus chopped (about 2 pounds)
6 cups chicken bone broth
2 teaspoons sea salt
½ teaspoons dried thyme
freshly ground black pepper (to taste)
handfuls parsley

Cashew-Dill Cream

½ cups raw cashews (soaked for 2 to 3 hours)
¼ cups water
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
1 cloves garlic peeled
½ teaspoons sea salt
1 handfuls fresh dill