Vegan/Paleo Cream of Asparagus Soup

By: Esther Vasa

Cream of Asparagus Soup

  • Asparagus - 1 bunch (Chopped into 2 inch pieces; don't discard the tough ends as they will get blended)
  • Onion - 1 (roughly chopped)
  • Garlic Cloves - 3
  • Himalayan Salt and Pepper to taste
  • Olive Oil - 1 tbsp
  • Nutritional Yeast - 1.5 heaped tbsp
  • Cashew Nut Powder - 1.5 heaped tbsp
  • Almond Milk or Coconut Milk - 1 cup or more (depending on the desired consistency)
  • Handful of spinach for rich green color (optional)


  • Pre-heat oven to 350F.
  • Mix up nutritional yeast and cashew nut powder
  • Blend nutritional yeast-cashew nut powder mix with almond milk. Leave that in the blender.
  • In a baking tray mix asparagus, onion, olive oil, salt, pepper and garlic cloves and place in the oven and allow this to sit in the oven for 15-20 mins or until done.
  • Blend the contents pulled out from the oven with the contents already in the blender and add spinach as well
  • Adjust salt and almond milk till you get the desired taste and consistency.
  • Serve and enjoy.
  • Makes about fur servings.