Asparagus Pepper Bisque – a creamy rich and brightly flavored soup perfect for warm or cold weather dinners. whole food, vegan, and free of gluten, oil, and soy
While we are experiencing brighter and longer days, they are still a bit cold.
Cool weather = warm soup. Even on warmer days – this soup works.
This soup has another layer of warmth with the hint of peppers. A dreamy creamy consistency that needs no dairy. A vibrant green that says whole foods and fresh greens.
Asparagus Pepper Bisque
dairy, egg, soy, oil, and gluten free, vegan
1 yellow onion, peeled and chopped
2 large carrots, scrubbed / peeled and chopped
2 stalks celery, chopped
2 handfuls fresh spinach
1 pound fresh asparagus, chopped
2 fresh bell peppers, seeded and diced
1 cup vegetable broth
1 1/2 cups cashews, soaked for 1 hour
pepper and sea salt, to taste
*sub vegetable broth if preferred
Sauté onion, celery, spinach, asparagus, and bell peppers in a bit of water.
Add broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary), add cashews and puree on high until smooth.
Return to pot to keep warm. Season with pepper and salt.
Garnish with asparagus tips when serving.
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ABOUT KRISTINA SLOGGETT: Kristina is spabettie! She founded spabettie in 2010 to share her vegetarian recipes. Vegetarian quickly became vegan.
As the sole recipe developer and photographer at spabettie, Kristina turned her love of cooking and creativity into an extremely fun and challenging way to spend her days – sharing just how flavorful and vibrant vegan food is!
She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.
printable Asparagus Pepper Bisque recipe:
- 1 yellow onion, peeled and chopped
- 3 stalks celery, chopped
- 2 handfuls fresh spinach
- 1 pound fresh asparagus, chopped
- 2 fresh bell peppers, seeded and diced
- 1 cup vegetable broth
- 1½ cups cashews, soaked for 1 hour
- pepper and sea salt, to taste
- Sauté onion, celery, spinach, asparagus, and bell peppers in a bit of water.
- Add broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary), add cashews and puree on high until smooth.
- Return to pot to keep warm. Season with pepper and salt.
- Garnish with asparagus tips when serving.
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.