2 cups vegetable broth (I used mushroom)
1/2 cup cashew cream (I used liquid leftover from cashew cream cheese – it has more of an acidic flavor)
1 lb asparagus, chopped into 1/2 inch pieces
1 Tbs olive oil
1/2 tsp garlic powder (or to taste)
Salt & pepper to taste
Cook asparagus in broth with seasonings until soft. Remove asparagus and puree in food processor. Return to soup pot. Add cashew cream and olive oil. Simmer until it thickens, about ten minutes. Serve.