Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe

This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe #glutenfree #veganricha #vegan

5 from 5 votes

Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe

This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: American

Servings:

Author: Vegan Richa

Ingredients

14- 16 Asparagus Spears
2 cloves of garlic
1/2 white or red onion thick slices
oil, salt and pepper as needed
1/2 cup soaked cashews or 1/2 cup cashew cream
2 cups water or vegetable broth
1/2 tsp dried dill or 2 tsp fresh dill
1/4 cup packed basil leaves
2 tsp extra virgin olive oil
1/4 tsp salt or taste
2 tsp nutritional yeast
a very generous dash of black pepper

US Customary - Metric

Instructions

Preheat the oven to 450 degrees F / 220ºc.
Remove the hard stems from the Asparagus spread. Chop the Asparagus spears into 2 inch pieces. Place on parchment lined sheet. Place garlic cloves and onion in the center of the sheet. Spray or brush oil. Sprinkle salt and pepper and bake for 12 to 15 minutes. Remove the garlic at 10 minutes if already golden.
Cool slightly, then blend with the cashews, broth, dill, basil, olive oil, salt and nutritional yeast.
Add blended puree to a pan and heat at medium-high heat and bring to a boil. Stir frequently. 8 - 10 minutes.
Taste and adjust salt. Add more water/broth if needed for desired consistency.
Garnish with cashew cream and black pepper. I blended the cashews with some basil, lemon juice, salt, pepper for a herbed cashew cream drizzle. or add some sour cream and onion clusters.

Notes

Nutritional values based on one serving

Nutrition

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