This simple spring-inspired soup is both nourishing and easy to make, perfect for a light lunch or a balanced dinner. My children love this soup in all its variations—sometimes, I swap part of the asparagus for cauliflower or broccoli for a different twist. I typically use homemade chicken stock as the base, though if I’m running low, I’ll combine stock with water. For a plant-based option, a homemade vegetable stock works just as well!
Preparation Note
The cashews need to be soaked for 2 to 3 hours before making this recipe.
Ingredients
Soup
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)
1 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
