Creamy Asparagus Bisque

Most people adore elegant bisque-style soups, even though they typically contain heavy amounts of saturated fat and cholesterol. This plant-based version, on the other hand, is as healthy for you as it is delicious. Serves 4 approximately.

Ingredients

• 4 cups Ultimate Veggie Stock or commercial veggie broth
• 2 bunches fresh, organic asparagus spears, tender tops only
• 1 white or yellow onion, chopped
• 1/2 cup raw cashews, soaked in water for 30 minutes
• 3 cloves garlic, chopped
• 1 tablespoon coconut or olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon white miso or 1 teaspoon Pink Himalayan salt
• Generous pinch of turmeric
• Freshly ground pepper to taste

Directions:

In a large pot over medium heat, place the oil and onion, and sauté for several minutes, then add garlic, cooking until just golden. Next, add the asparagus and veggie broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes.

Transfer to a high-speed blender, add the soaked cashews, miso or salt, pepper, turmeric, and lemon juice, and process until completely smooth and creamy. To serve, garnish with hemp seeds or chopped cashews, lemon zest, scallions or chopped parsley, and enjoy.