Ayurvedic Cream of Asparagus Soup » Foodom

Ayurvedic Cream of Asparagus Soup

$27.08 Cooking Fee
Serving Size: 12 oz
Recipe by:
An Le
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Adjust the ingredients measurement scale here by changing this number. 10


  • Heat the oil in a large sauce pan over medium high heat.
  • Add the asparagus and fennel and saute for about 5 minutes
  • Pour in the stock and water and bring to boil then simmer for about 10 minutes
  • Transfer the soup to a blender, add the cream and blend until smooth
  • Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook15
Total Time25 minutes
Recipe Serving Size10



  • 4 tablespoon avocado oil or ghee
  • 2 pound asparagus
  • 2 teaspoon dried marjoram
  • 8 cup vegetable stock
  • 2 cup filtered water
  • 4 tablespoon cashew cream or organic cream
  • 2 teaspoon Kosher salt
  • 1 cup sliced almonds optional for serving
  • 2 fennel bulb large, thinly sliced

Cooking Tools Required

Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove


Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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