Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: 4-6 servings

This delicious soup gets its decadent and creamy texture from cashews. It’s a healthy and satisfying alternative to dairy. Whether you’re a vegan, vegetarian or neither, this soup is perfect for you! It’s healthy, flavorful, simple and quick to make… Don’t forget to add some fresh microgreens on top!

Ingredients:

• 1 cup raw cashews, soaked for 2 hours, drained and rinsed
• 2 bunches asparagus, ends trimmed
• 2 large leeks, chopped
• ½ cup chives, chopped
• 2-3 garlic cloves, minced
• 10 tarragon leaves
• 3 cups vegetable stock
• Juice from one small lemon (optional)

Garnish:

• Roasted asparagus tips
• Hamama microgreens
• Fresh dill
• Chives
• Croutons
• Bread
• Salt and pepper to taste

Instructions:

1. Heat a large pot over medium heat and add the oil and leeks, stirring until sauteed, about 6-8 minutes.
2. Add the garlic and chives, stirring until fragrant.
3. Add the asparagus and tarragon and stir for a minute or so.
4. Add the broth and bring to a simmer.
5. Once your asparagus is nice and tender, turn the heat to low and add in the soaked cashews.
6. With an immersion blender [or regular blender], blend the soup until nice and creamy.
7. Serve the soup in a bowl and add a little salt and pepper to taste, microgreens, dill and croutons and enjoy!