You will never miss the cream in this delicious soup!
2 bunches of asparagus, washed, hard ends removed
Maldon flaked sea salt
Juice of 1 lemon + 1 lemon
1 cup of cashews softened from soaking in boiling water
2.5-3 cups low sodium vegetable stock
Extra virgin olive oil
Preheat your oven to 400.
Line a baking sheet with aluminum foil or parchment paper and spread the asparagus to cover the sheet. Some overlap is fine!
Spray with baking spray, sprinkle on the dried herbs and sea salt.
Drizzle some olive oil and the lemon juice and roast for 20 minutes. Finish by broiling for 2-3 minutes.
Once cool, add the asparagus to a high-speed blender and add the stock, cashews and the juice of the second lemon. Blend until smooth and add salt and pepper to taste. Serve hot.