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. Neitherwas 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 recipeturns this nutrient packed veggie into the perfect soup to warm you up on a cool evening. Serve it with a delicious Paleo salad, a side of fruit, and you’ve got an impressive dinner ready to serve!
- Recipe by: Lorrie Cordain
- Serves: 4
- Meal: Dinner
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
1/4 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
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.
In a 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.