Recipe: Creamy Roasted Asparagus & Leek Soup


How many ways can you use asparagus to create delicious Paleo Diet meals?  When we were kids, there were typically two cooking methods: steam until undercooked or steam until overcooked. Neither was much of a winner at the supper table. Asparagus has certainly improved its reputation since then and has become not just a favorite, but a necessary staple in the Paleo kitchen. 

Our creamy soup recipe turns this nutrient packed veggie into the perfect soup to warm you up on a cool evening.  Serve it with delicious Paleo salad, a side of fruit, and you’ve got an impressive dinner ready to serve! 

 

Ingredients 

  • 1 lb asparagus, washed, ends trimmed, and roughly chopped 
  • 1 large leek, chopped 
  • tablespoons coconut oil 
  • 1/4 cup minced shallots
  •  black pepper, to taste 
  • 1 cup prepared cashew cream (see below) 
  • 1 cup no sodium chicken broth 
  • tablespoons white wine vinegar 
  • 1 cup (packed) fresh spinach leaves 
  • tablespoon lemon juice 
  • 1 tsp lemon zest 

 

Instructions 

In large mixing bowl, toss asparagus and leeks in 1 tablespoon of the coconut oil until evenly coated. 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 

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.  

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.  Stir in spinach, lemon juice, and lemon zest. Simmer for 5 minutes. 

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. 

Serves 4 

 

Preparing The Cashew Cream

  • 1 cup raw cashews (plus enough water to submerge them) 
  • 1 cup filtered water 

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. 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. 

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“6” Comments

  1. I’m surprised to see cashews here.
    Dr. Gundry stresses very much about avoiding cashews which, as he says, are full of lectins.

    Any comment about this? I greatly care to hear from you here, as Dr. Cordain is my scientific reference point for the Paleo Diet, thanks!

    • Cashews can be problematic for some individuals. They are one of those grey-area Paleo foods. Personally, I simply don’t like cashews, but find whenever a recipe calls for cashews, they can easily be replaced by other completely-Paleo nuts such as almonds or walnuts.

  2. Thanks for catching that! 1/4 cup of shallots have been added to the list. What you’re seeing in the photo is the leeks, but they do look like onions.

  3. The instructions mention shallots but they’re not in the ingredient list. Also, the picture shows onions but they’re not in the list either.

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