Roasted Asparagus & Vidalia Onion Soup

Ingredients

olive oil (enough to coat the vegetables)

2 pounds

asparagus (ends trimmed)

2 cloves

garlic (peeled)

vidalia onion (quartered lengthwise and thickly sliced)

2 cups

vegetable or chicken stock

2 tablespoons

raw cashews or cashew butter (more as needed to achieve desired texture)

1⁄8 teaspoon

white pepper

salt (to taste)

grated orange or lemon zest

Yields:

Instructions

Preheat oven to 450 degrees. Toss the asparagus, garlic and onion with olive oil to coat. Spread them out on a baking pan and roast until the asparagus is very tender. If anything is browning too quickly, take it out.

While the asparagus is roasting, blend 1/2 cup of the stock with the cashews or cashew butter and pepper until smooth. Combine all ingredients except the orange peel in a food processor and puree. Add more cashews or cashew butter if needed to achieve desired texture.

Serve warm with a sprinkling of orange or lemon zest. (Recipe #718)

Dietary Preferences:

Vegetarian

Vegan

Low carb

Gluten free