Cashew Cream of Asparagus Soup; Homemade Broth

From: The Everything Vegan Cookbook
Serves 4
Ingredients:
1 onion, chopped
4 cloves garlic, minced
2 tbsp olive oil
2 lbs asparagus, trimmed and chopped
4 cups vegetable broth
3/4 cup raw cashews
3/4 cup water
1/4 tsp sage
1/2 tsp salt
1/4 tsp black pepper
2 tsp lemon juice
2 tbsp nutritional yeast

In a large soup or stock pot, saute onion and garlic in olive oil for 2-3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth. Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then puree in a blender, working in batches as needed until almost smooth. Return to pot over low heat. Puree together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few minutes, stirring to combine. Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste.

A basic vegetable broth is made by simmering vegetables, potatoes, and a bay leaf or tow in water for at least 30 minutes. While you may be familiar with the canned and boxed stocks available at the grocery store, vegan chefs have a few other tricks up their sleeves to import extra flavor to recipes calling for vegetable broth. Check your natural grocer for specialty flavored bouillon cubes such as vegetarian "chicken" or "beef" flavor, or shop the bulk bins for powdered vegetable broth mix.