Page 45 - Vegan Food & Living (February 2020)

Simple asparagus and Roasted carrot and
avocado soup cashew soup

By Aran Goyoaga By Aran Goyoaga
Serves 4 | Prep 10 mins | Cook 15 mins | Calories 236 (per serving) Serves 6 | Prep 15 mins | Cook 40 mins | Calories 218 (per serving)

2 tbsp vegan butter 1kg (8 cups) carrots, ½ tsp ground sumac, plus
1 medium leek, white and very light-green parts only, scrubbed and cut into more to garnish

finely chopped 5cm (2in) pieces ½ tsp red pepper flakes
1 tsp kosher salt, divided 4 garlic cloves, peeled 675ml (6 cups) vegetable
and crushed
454g (3½ cups) green asparagus, trimmed and cut into stock (broth)
1.25cm (½in) pieces 1 medium shallot, 80g (½ cup) raw
quartered
100g (3 cups) chopped greens, such as spinach, mustard cashews, divided
greens, ramp greens or nettles 3 tbsp coconut or extra- 115ml (½ cup)
virgin olive oil, plus more
800ml (4 cups) vegetable stock (broth) unsweetened cashew or
for drizzling coconut milk
1 ripe medium avocado, peeled and pitted
1 tsp kosher salt 2 tbsp freshly squeezed
juice of 1 lemon
1 tsp freshly ground lime juice or apple
55g (¼ cup) full-fat coconut cream black pepper cider vinegar

finely chopped chives, to garnish 1 tsp ground coriander
1 Melt the butter in a large pot over medium heat. Add the 1 Preheat the oven to 200°C/Gas Mark 6. Place the carrots
leeks and ½ tsp of the salt. Stir and cook for 5 minutes, or in a large bowl with the garlic, shallot, olive oil, salt, black
until tender. Add the asparagus, greens, and the remaining pepper, coriander, sumac and red pepper flakes. Toss
½ tsp salt. Stir the vegetables for 30 seconds, then add the everything together and transfer to a baking sheet large
stock. Cover the pot, bring to a simmer, and then cook for enough for the carrots to fit in a single layer. Bake for
5 minutes, or until all the vegetables are tender. 30-40 minutes, or until tender.
2 Transfer the soup to a blender (in batches if needed), 2 Meanwhile, heat the vegetable stock in a saucepan over
and add the avocado. Purée until smooth, being sure to low heat and keep warm.
let steam escape. Add the lemon juice, stir, then taste the 3 Toast the cashews in a small dry frying pan (skillet) until
soup one more time to adjust the seasoning.
fragrant, then transfer 40g (¼ cup) of them to a high-
3 Top the soup with the coconut cream and chives. speed blender, reserving the rest for garnish. Add the
Serve immediately. cashew milk and purée.
4 Purée the soup in two batches if necessary, combining about
half the stock, carrots and cashew purée in each batch and
stirring everything together again before serving. Taste the
soup and adjust the seasoning if needed. Add the lime juice,
give the soup one last blend, and serve immediately while
warm. Top with the remaining toasted cashews, drizzle with
olive oil and sprinkle with a little sumac.
7.5g 1.1g 0.48g 6.4g 1.7g 13g 6.8g 0.52g 9g 4.3g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

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