Asparagus Pepper Bisque

by Kristina Sloggett

 

Gluten Free &Vegan

 

 

While we are experiencing brighter and longer days, they are still very cold. Cold weather = warm soup. This soup has another layer of warmth with the hint of peppers. Yum.

asparagus pepper bisque

dairy, soy, and gluten free, vegan
splash olive oil
1 yellow onion, chopped
3 stalks celery, chopped
2 handfuls fresh spinach
1 pound fresh asparagus, chopped
1 cup juice from bell peppers (3-4 peppers)*
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, asparagus and spinach in olive oil. Add juice and 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.