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Spring Asparagus Soup

Published April 6, 2016 | By admin

Spring Asparagus Soup

This Spring Asparagus Soup is wonderfully fresh and lite. It would go great with one of my patties or sandwiches found here.

Recipe from Whole Food American Favorites

 

 

 

 

 

1 pound fresh asparagus
1 small onion, chopped
4 white button mushrooms, sliced
2 1/2 cups water
1/4 cup raw cashews
1 tablespoon tahini
1 teaspoon onion powder
1/4 teaspoon garlic powder
Sea salt
1 tablespoon lemon juice

Snip off tough ends of asparagus, then cut stalks in half.

Place in a saucepan with the onion, mushrooms, and cup water. Steam until tender.

Blend cashews with 1 cup water until smooth. Add cooked vegetables to the blender jar with remaining ingredients and blend. Leave a little bit chunky or blend smooth. Salt to taste.

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