Ingredients
1 tablespoon olive oil1/2 cup chopped sweet onion3 garlic cloves, slicedDash crushed red pepper flakes2-1/2 cups cut fresh asparagus (about 1-1/2 pounds), trimmed2 cups vegetable broth1/3 cup whole hazelnuts, toasted2 tablespoons chopped fresh basil2 tablespoons lemon juice1/2 cup unsweetened almond milk2 teaspoons reduced-sodium tamari soy sauce1/4 teaspoon saltShaved asparagus, optional
Preparation
In a large saucepan, heat oil over medium heat. Add onion, garlic and pepper flakes; cook and stir until onion is softened, 4-5 minutes. Add asparagus and broth; bring to a boil. Reduce heat; simmer, covered, until asparagus is tender, 6-8 minutes. Remove from heat; cool slightly.
Place nuts, basil and lemon juice in a blender. Add asparagus mixture. Process until smooth and creamy. Return to saucepan. Stir in almond milk, tamari sauce and salt. Heat through, taking care not to boil soup. If desired, top with shaved asparagus.
