• 1 c raw cashews (plus enough water to submerge them)
  • 1 c filtered water
  • 1 lb asparagus, washed, ends trimmed, and roughly chopped
  • 1 large leek, chopped
  • 3 tbsp coconut oil
  • ¼ c minced shallots
  • Black pepper, to taste
  • 1 c no sodium chicken broth
  • 2 tbsp white wine vinegar
  • 1 c fresh spinach leaves (packed)
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  1. Place cashews in a Mason jar. Add enough water to cover the cashews by about 1 inch. Cover and soak the cashews for at least 2 hours.
  2. Drain and discard the soaking water. Place the cashews in a blender or food processor. Add 1 cup fresh water, and purée until smooth. Set aside.
  3. In a large mixing bowl, toss asparagus and leeks in 1 tablespoon of the coconut oil until evenly coated.
  4. Spread evenly on a sheet pan. Broil 5-6 minutes, turning with a large spatula half way through cooking process. Remove from oven and set aside ¼ cup of asparagus and leek mixture (for garnish) before proceeding.
  5. In a sauce pan set over medium heat, add remaining coconut oil. When melted, add the shallots and cook, stirring occasionally, 3-4 minutes or until translucent.
  6. Add the asparagus and leeks back to the pot and cook, stirring occasionally, for 5 minutes. Pour in cashew cream, chicken broth, and vinegar. Stir to combine, bring to a boil, and then reduce the heat to a simmer.
  7. Stir in spinach, lemon juice, and lemon zest. Simmer for 5 minutes.
  8. Using an immersion blender (or regular blender), carefully purée the soup until smooth. Ladle soup into serving bowls and garnish with reserved asparagus tips and leeks.