Asparagus Pepper Bisque
Recipe type: Entree, Side Dish
Cuisine: American
dairy, egg, soy, oil, and gluten free, vegan
  • 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
  1. Sauté onion, celery, spinach, asparagus, and bell peppers in a bit of water.
  2. Add broth, simmer until asparagus is tender. Transfer to blender (in batches if necessary), add cashews and puree on high until smooth.
  3. Return to pot to keep warm. Season with pepper and salt.
  4. Garnish with asparagus tips when serving.
Recipe by spabettie at