Spring is here and with that up pops the asparagus. Â Super simple and quick to make, this soup packs the nutrition too.
Made with fresh veggies and blended with chicken broth and cashews for a creamy texture and healthy fats gives it thumbs up. Blending nuts into soup is one of my favorite ways to add a bit of creaminess without dairy. If you’re looking to spice this up a bit, try adding some red pepper flakes or minced ginger. And if you’d like a little zing, try squeezing some fresh lemon into your soup.
Creamy Asparagus Broccoli Soup
Ingredients
- 1 tablespoon coconut oil
- 1 medium sweet onion, chopped
- 3 garlic cloves, chopped
- 1 bunch asparagus, chopped
- 4 cups broccoli florets, chopped
- 4 cups chicken broth
- ½ teaspoon sea salt
- ½ cup raw cashews
- Fresh pepper to taste
Instructions
- Add coconut oil to a medium pot over medium heat.
- Add the onion, garlic, asparagus, and broccoli.
- Saute for about 5 minutes, until garlic and onions are fragrant.
- Cover with chicken broth and simmer for 5 - 10 minutes, until vegetables are soft.
- Transfer ingredients from the pot to a blender (or use an immersion blender) along with salt and cashews. Blend until smooth.
- Serve warm with lemon wedges and fresh pepper.
These recipes are the property of Christina Lake Fitness
