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Asparagus Soup and Cashew Cream by Chef Tal Ronnen of LYFE Kitchen and Crossroads

September 19, 2016

This recipe is from The Conscious Cook ($20; William Morrow Cookbooks) by Chef Tal Ronnen of LYFE Kitchen and Crossroads.

Vegan Asparagus Soup and Cashew Cream




00 min


00 min


Sea salt

3 Tbsp. extra-virgin olive oil

1 large bunch asparagus, ends trimmed, cut into 2″ pieces

2 stalks celery, chopped

1 large onion, chopped

2 quarts vegetable stock

1 bay leaf

1 c. Thick Cashew Cream, plus more for garnish (instructions below)

Freshly ground black pepper

2 c. Fresh baby spinach

Microgreens for garnish


Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the asparagus, celery, and onion and sauté for 6 to 10 minutes, until the celery is just soft. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch. Ladle into bowls. Garnish each bowl with microgreens and drops of Cashew Cream.

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