Cashew Cream of Asparagus, Leek & Tarragon Soup

Cashew Cream of Asparagus, Leek & Tarragon Soup

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 30 minutes

Makes: 4-6 servings

This delicious soup gets its decadent and creamy texture from cashews. It’s a healthy and satisfying alternative to dairy. Whether you’re a vegan, vegetarian or neither, this soup is perfect for you! It’s healthy, flavorful, simple and quick to make… Don’t forget to add some fresh microgreens on top!



  • 1 cup raw cashews, soaked for 2 hours, drained and rinsed
  • 2 bunches asparagus, ends trimmed
  • 2 large leeks, chopped
  • ½ cup chives, chopped
  • 2-3 garlic cloves, minced
  • 10 tarragon leaves
  • 3 cups vegetable stock
  • Juice from one small lemon (optional)



  • Roasted asparagus tips
  • Hamama microgreens
  • Fresh dill
  • Chives
  • Croutons
  • Bread
  • Salt and pepper to taste



  1. Heat a large pot over medium heat and add the oil and leeks, stirring until sauteed, about 6-8 minutes.
  2. Add the garlic and chives, stirring until fragrant.
  3. Add the asparagus and tarragon and stir for a minute or so.
  4. Add the broth and bring to a simmer.
  5. Once your asparagus is nice and tender, turn the heat to low and add in the soaked cashews.
  6. With an immersion blender [or regular blender], blend the soup until nice and creamy.
  7. Serve the soup in a bowl and add a little salt and pepper to taste, microgreens, dill and croutons and enjoy!

Make this recipe today!

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