This recipe takes about 25-30 minutes to make and serves 2-3 people.
A really nice combination of savory, sweet and sour, especially with the smoky almonds! You will find the recipe for the almonds here. Its refreshing and comforting at once. The flavour and texture combination makes it interesting and stand out. We really loved it!
Ingredients soup:
- 1 Yellow onion
- 2 cloves of garlic
- 1/2 tbsp. olive oil
- 1 tsp. Black Pepper
- 1/2 tsp. Allspice
- 500 g White asparagus
- 1000 ml or 4 cups veggie broth
- Zest* from 1 lemon
- 1 tsp. Dried sage or just a little twig of fresh sage.
- 50 g cashews
Ingredients topping:
- 250g or 1 can of cooked white cannellini beans
- a little lemon juice
- 1 sweet apple
- a handful/35 g of chopped up roasted** or smoky almonds (optional)
Directions:
- Soak the cashews overnight in water or just pour some boiling water over them in a bowl and let sit until you need them.
- If opting for roasted almonds as a topping, preheat the oven to 200°C or 400°F and roast the almonds on a baking tray for about 8 minutes. Keep an eye on them because they can burn quickly. When ready, let them cool down and chop up roughly.
- Peel and chop the onion and garlic and add it along with the oil and pepper to a pot. Sauté on medium high heat.
- Meanwhile peel the asparagus and snap/break off the dry and woody lower end. Cut the asparagus into smaller pieces and also add to the pot along with the sage and lemon zest.
- Take the pot off the heat before adding the vegetable broth. Save 1 cup of broth to blennd the cashews with later. Put the pot back on the heat and cook for about 15 minutes or until the asparagus are tender.
- Wash the apple, remove the core and cut into little pieces or slices. Sprinkle some lemon juice over the apple and mix it through to prevent it from browning.
- Rinse and drain the cashews and blend them together with the remaining veggie broth until smooth and creamy. Add the cashew cream to the soup and bring to a boil again. You could also just add it to the soup without blending and blend it later all together with an emergency blender, but personally I found it to become not as smooth and creamy as when you blend the nuts prior to adding them.
- Take the pot off the heat and blend with an emergency blender until smooth.
- Rinse and drain the beans with hot water to warm them up a little.
- To serve, add soup to a bowl and top with the beans, apple and almonds. Eventually also sprinkle on some lemon juice to taste. Enjoy!
*Tip for the zest: I always take the zest from when I have organic citrus fruits like lemon, lime and orange by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar or container in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I only want the fruit or juice.
**You can roast a bigger batch of nuts to use soon in different recipes, just let them cool afterwards and store them dry and airtight. This saves you energy and work the next time.
0 Comments