Creamy Asparagus Soup


by: Healthy Jalapeno

If you are on board with cutting back on meat one night a week, this is the soup you need to be having. Rich and creamy packed with flavor. Recipe and photos by A Healthy Jalapeño


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serves: 4

1 tbsp olive oil

2 stalks leeks, sliced

8 oz (1 pkg) cremini mushrooms

1 bunch asparagus, chopped

1 large shallot, minced

1 tbsp minced garlic

3 cups of organic vegetable broth

1 1/2 cups of dry white wine

2 tbsp of fresh thyme

Salt & white pepper, to taste

1 cup unsalted natural cashews

2/3 cups water

1/2 lemon, juiced

1/4 cup finely grated parmesan

Cracked red pepper, garnish

Nutrition Facts
Creamy Asparagus Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 404

  • Total Fat: 21.4 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 5.5 mg
  • Sodium: 535.5 mg
  • Total Carbs: 31.3 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 9.4 g
  • Protein: 11.9 g

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1.  In a large pot, heat olive oil over medium heat. Add leeks, mushrooms, asparagus, shallots and garlic and cook for 4 minutes, until soft. Add broth, wine, thyme and salt and pepper to taste. Let simmer for 20 minutes and then puree.

2.  Meanwhile, in a food processor, mix together cashews and water until smooth. Stir nut mixture into soup, and add lemon juice and cheese. Let heat for another 5 minutes until all marinated. Garnish with cracked red pepper flakes and crostini bread.

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