This delicious, creamy and warm bodied soup is a perfect cure for cooler weather.
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Recipe
2 tbs. vegan butter (Earth Balance)
1/2 cup onions
1/2 tbs salt
1/4 tsp ground pepper
1/2 tsp dried thyme
1/2 tsp garlic powder
3 cups vegetable broth
1/2 cup raw cashews*
3/4 cup and 1/4 cup water
1 cup cooked wild rice
1/4 cup flour
3/4 cup asparagus
In your cooking pot melt the butter over medium heat. Coarsely chop your onions and then cook them in the melted butter until softened. About 4 minutes.
While the onions are softening make your thickener by mixing together the flout and 1/4 cup of water. Trim and discard the woody ends of your asparagus, and then cut it into bite sized pieces.
Once the onion is softened add the salt, pepper, thyme, and garlic powder. Stir, add the vegetable broth, and stir again.
Blend together well the raw cashews and 3/4 cup water until smooth and then add it to the soup and mix it in. If you don't want to make your own nut milk but want to keep the soup vegan you can also use 1 cup soy or almond milk. You can also use 1 cup dairy milk if you don't mind the soup being vegetarian.
Mix in the wild rice, then stir in spoonfuls of the thickener until it has all been added to the soup. Allow the soup to simmer for 4 minutes and then add the asparagus. Allow the asparagus to cook until tender; 3-4 minutes.
Serve.
*The cashews have to be raw. If they've been roasted, etc. they won't blend up properly or taste right.
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Music Credit:
http://www.purple-planet.com/
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Thanks for watching
--destinyEC
Cream base looks good. CASHEWS? Ptooey! :D
RorschachRedemption 10 months ago
@RorschachRedemption
Hey now. I was really hesitant about the cashew cream, too. It took a lot of badgering by Stephanie to convince me to try it -- the original recipe called for dairy. But after I made it the first time I was sold on them in this soup.
destinyec 10 months ago