Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe
User Reviews
5
Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe
Description
This Roasted Asparagus Basil Soup begins by roasting chopped asparagus spears with garlic cloves and thick onion slices at high temperature until tender and slightly browned. The roasting process concentrates the vegetable flavors and adds subtle caramelization. Once cooled, the roasted vegetables are blended with soaked cashews (or cashew cream), water or vegetable broth, dried or fresh dill, packed basil leaves, olive oil, salt, nutritional yeast, and black pepper to form a smooth puree.
The pureed soup is then heated gently until warmed through and slightly thickened. Nutritional yeast adds a savory, umami dimension, while cashews contribute rich creaminess without dairy. Adjusting the liquid allows for desired consistency, and additional seasoning can be added to taste.
This soup is well-suited as a vegan and gluten-free starter or light meal, offering fresh herb aromas and the distinctive taste of roasted asparagus. It can be garnished with cashew cream or additional black pepper and served warm.
The recipe notes that nutritional values are calculated for one serving and that the cashew cream drizzle can be made by blending cashews with basil, lemon juice, salt, and pepper.
Ingredients
- 14- 16 asparagus spears
- 2 cloves garlic
- 1/2 white onion thick slices, or red onion
- oil as needed
- salt
- black pepper
- 1/2 cup cashews or 1/2 cup cashew cream, soaked
- 2 cups water or vegetable broth
- 1/2 tsp dill dried or 2 tsp fresh
- 1/4 cup basil packed leaves
- 2 tsp extra virgin olive oil
- 1/4 tsp salt or to taste
- 2 tsp nutritional yeast
- black pepper a very generous dash
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
- This soup is distinctly vegan and gluten-free, relying on cashews for creaminess instead of dairy.
- Roasting the asparagus and aromatics enhances flavor through caramelization before blending.
- Adjust broth or water to reach preferred soup consistency after blending.
- You can garnish with herbed cashew cream made by blending cashews with basil and lemon for added richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 314mg | 13% |
| Potassium | 777mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1975IU | 40% |
| Vitamin C | 16.9mg | 19% |
| Calcium | 94mg | 9% |
| Iron | 7.6mg | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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