Jan 24, 2013

Dreamy, Creamy Asparagus Soup

The first time I had this soup I refused to believe it was dairy-free. I was at a friend’s house and she was introducing me to Dr. Fuhrman’s Eat to Live plan. The creamy texture and sweet, velvety notes in this dish are, well… I still don’t believe it.

~ recipe by Dr. Fuhrman


  • 1 pound fresh asparagus, chopped
  • 2 TBS Dr. Fuhrman’s VegiZest (or other no-salt seasoning blend, adjusted to taste)
  • 2 cups water
  • 1 TBS Bragg Liquid Aminos
  • 1 cup unsweetened soy, almond or hemp milk
  • 1/2 cup raw cashews
  • 4 pitted dates
  • chopped fresh cilantro, for garnish


  1. Simmer asparagus, VegiZest, water, and aminos in a soup pot until asparagus is tender. 
  2. Blend in a high-powered blender, with soy milk, cashews, and dates until smooth. 
  3. Garnish with cilantro before serving (I used chives).

Serves 4. So simple. So divine. Enjoy!

Healthy Trails,

4 responses to “Dreamy, Creamy Asparagus Soup”

  1. Helyn, I just made this soup and let me just say, I was doing my taste test of a spoon full before my husband gets home and I literally said out loud "Oh My God!" and Helyn I never even say or use that phrase. Seriously this is the BEST recipe I have ever tasted with the main ingredient of Asparagus – Thank you for sharing this recipe I have Dr. Fuhrmans book too and totally missed this one!

  2. Helyn says:

    WOW! Thanks so much for the feedback! Yes, it's one of our favorite recipes, too. One of Fuhrman's best. Haha! You made me laugh with your" Oh my God!" comment! :))

  3. Sandi says:

    Helyn, I added a red onion and shiitake mushrooms and left the mushrooms unblended. It was great. Also used light coconut milk in place of the soy. Company worthy!

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