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Cream of Cashew Asparagus Soup

By Dipika Patel

I am delighted to share my seasonal favorite soup for cleansing, for healing and for warm yummy goodness for spring. What I love about this recipe is that you can substitute any other vegetable you wish. Enjoy ~


  • 1 onion, finely chopped
  • 1 tbsp olive oil
  • 1 tsp butter or ghee (optional)
  • 32 fl oz chicken or vegetable stock
  • 7 oz fresh asparagus, cleaned and cut
  • 4 oz cashew milk (or milk/cream of choice)
  • ½ tsp guar gum (thickener)
  • Salt and pepper to taste
  • 3 cloves of garlic, crushed


  1. Heat up a medium-sized saucepan on medium heat, add butter/ghee and onions and sauté until soft, add the garlic and sauté for minute. 
  2. Add chopped asparagus and sauté for a couple of minutes.
  3. Add stock to the pan and put back on the stove.
  4. Gently simmer for 5 minutes.
  5. Mix together cashew milk and guar gum in a small glass and set aside.
  6. Pour the cooked mixture into a blender, and blend on a medium- to high-speed, and gradually pour in the cashew milk mixture.
  7. Once all ingredients have blended to desired consistency, pour mixture back into your pot and reheat again before serving. 
  8. Season to taste.
  9. Finish with finely chopped scallions and some homemade garlic croutons or fried crispy onions.

Dipika is a Holistic Health & Lifestyle Coach who empowers clients to activate a balanced lifestyle of the mind, body and soul. She can be reached at or

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