What do I need?
2 pounds green asparagus
1 large onion, chopped
2 tablespoons vegan margarine
5 cups vegetable broth
½ cup raw cashews, soaked in warm water for 1 hour (or ½ cup soy/almond milk)
¼ teaspoon fresh lemon juice, or to taste
How do I do it?
Cut asparagus into ½-inch pieces.
In a large pot, heat margarine over medium-low heat, and cook the onion for a few minutes, until softened.
Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
Add cashews and purée soup using an immersion blender (or in batches in a blender) until smooth.
Season with lemon juice, and salt and pepper.