White asparagus soup

Thought about posting this because it’s the time of the year and you might need an addition for your Easter dinner!
Usually I don’t like white asparagus that much but the recipe by Elle Republic totally convinced me. It’s without any milky ingredient but a cashew base which seemed to be interesting to try out.
I just translated the recipe for you below and did some tiny modifications to make it OMS friendly.

Original recipe by Elle Republic (linked above)


  • 65 g raw cashews soaked for at least 2h, rinse carefully afterwards
  • 2tbsp EVOO
  • 1 kg white asparagus
  • 1 small (yellow) onion, diced
  • 2-3 gloves of garlic, mashed
  • 1 tbsp dill
  • 500ml veggie broth
  • sea salt + freshly grounded black pepper to taste
  • juice of half a lemon
  • optional toppings: chives, roasted asparagus tips, capers, tahini


  1. preheat oven to 180°C
  2. Transfer asparagus pieces to a baking sheet, drizzle with 1 tbsp and salt, mix well
  3. Roast asparagus for about 30min
  4. Meanwhile sauté onion until softened (about 6-8min), add garlic and sauté for another minute
  5. Add asparagus, dill and veggie broth and bring to simmer.
  6. Incorporate soaked cashews
  7. Blend till creamy
  8. Serve with preferred toppings

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