Asparagus Cream Soup

Creamy, warm, and made in no time – only 10 minutes of prep. Perfect when you want something easy that still tastes like “wow”.

Prep time: 10 minutes (+ 1–3 hours soaking time)
Servings: about 4–6

Ingredients

• 500 g asparagus

• 1 potato

• 1 piece of ginger (about 3–5 cm)

• about 50 g cashews

• 1 onion

• 1/2 tsp vegetable stock powder (or bouillon)

• 1 tbsp olive oil

Instructions

1. Soak the cashews in water for 1–3 hours (this makes the soup extra creamy).

2. Trim off the woody ends of the asparagus, peel it, and cut into about 3 cm pieces.

3. Peel and chop the onion, potato, and ginger.

4. Add everything to the Milk it! container and fill with water up to the mark.

5. Put on the lid and start the “Smooth” program.

6. Season with salt, pepper, lemon juice, and optional nutmeg.