Health Hotline Magazine | March 2024

Cashew Cream of Asparagus Soup Makes: 4 cups | Prep time: 20 minutes Cook time: 40 minutes | Total time: 55 minutes

During these still-cool spring days, creamy soup is a wonderful way to enjoy asparagus. This recipe lightens it up a bit by using homemade cashew cream rather than heavy cream. For a deliciously silky-smooth soup, look for thinner stalks of asparagus.

Ingredients • ¾ cup Natural Grocers ® Brand Bulk Cashew Pieces • ½ cup filtered water • 2 tablespoons Natural Grocers Brand Plant-Based Buttery Spread or organic butter • ½ medium organic yellow onion, diced • 2 organic garlic cloves, minced • 4 cups organic vegetable or chicken broth • 1 bunch (~1 ¼ pounds) organic asparagus, woody ends removed and cut into half-inch pieces • 1 teaspoon Natural Grocers Brand Bulk Organic Dill • Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste

Optional, for serving: Natural Grocers Brand Parmesan Shreds, organic sour cream, Natural Grocers Brand Hickory Smoked Uncured Bacon cooked and crumbled or bacon alternative crumbles, Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs hard boiled, crusty bread

Instructions 1. Add the cashews to a small bowl and cover with water (about ¼-inch above the cashews) and set aside to soak. 2. Place a large pot over medium-high heat and add the plant-based butter; when it has melted and starts to foam, add the onion and sauté, stirring every minute or so, until the onion is translucent, 5–6 minutes. 3. Add the garlic to the pot and sauté until fragrant, another 2–3 minutes, stirring regularly. 4. Add the broth and the asparagus and stir to combine, adjusting the heat to a simmer, and simmer for 20 minutes. 5. Five minutes before the simmering is done, drain and rinse the cashews, add them to a blender with half a cup of filtered water and the dill. Blend until smooth and creamy. 6. Add the cashew cream to the soup pot, stir to combine, and let simmer for an additional 10 minutes. Transfer to a blender or use an immersion blender to pulse-blend until you get a smooth consistency. Note: When blending hot liquids, fill the blender less than halfway full, remove the center piece in the blender top, leaving the hole open for steam to escape. Cover the hole with a clean folded dish towel. Start the blender on a low speed to prevent splashing and gradually increase to purée. Once puréed, carefully transfer into another soup pot, repeating until the entire soup is liquified. 7. Season with salt and pepper to taste. Serve with optional toppings and crusty bread if desired. Natural Grocers ® | 23