Recipe type
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Light Vegan Soup with Watercress and Asparagus

time
30M
person
3

Delicious green soup with cashew cream is very tasty and fresh. Such a dish is rich in protein and vitamins. So it`s not only yummy, but tasty as well.

Ingredients for
servings
сals/100 gr
Cashew
3 cups
445 cals
Water
3 tbsp
Olive oil
3 tbsp
135 cals
Asparagus
6 pcs
25 cals
Onion
1 pcs
40 cals
Celery
2 pcs
35 cals
Garlic
3 cloves
70 cals
Vegetable broth
6 cups
40 cals
Bay leaves
2 pcs
Peas
2 cups
25 cals
Salt
to taste
Pepper
to taste
Parsley
for serving
7 cals
Total calories in the prepared dish
822 cals
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Instructions:
  1. Preheat vegetable oil in the large pan. Add fresh asparagus and chopped onion and celery. Cook everything over low heat for 12-13 minutes.
  2. Mince garlic and add it to the pan as well. Sauté it for a minute.
  3. Now pour in vegetable broth. Add bay leaves and bring the liquid to boil.
  4. Reduce the heat and simmer your soup for 30-40 minutes.
  5. Remove bay leaves and add frozen peas. Cook everything for additional 5 minutes.
  6. To make cream soup pour all the ingredients into the bowl of the food processor. Blend everything carefully.
  7. Now cook cashew cream. It is very easy to make. Transfer all the cashews to the bowl with water. Leave them overnight.
  8. Blend soft cashews and use. Store the leftovers of the cream for 3-7 days in the fridge.
  9. Serve soup in the deep bowls, topped with cashew cream and chopped herbs. It is very tasty and refreshing.

If there are the leftovers of the soup, you can easily store them in the fridge for several days. Keep in mind that it tastes great even when it`s served cold! 

 

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Comments (1)
smore traiolit
05.05.2020 03:19

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