Quick and Creamy Corn and Asparagus Soup
2 raw cobs of corn
2 bunches of fresh asparagus
1 head of garlic - or less if you don’t like garlic
tamari to taste
1/4 teaspoon sea salt
1 cup cashews
1 cup water
Finely chop onions and garlic; place in a saucepan. Sauté until glassy.
Cut corn from the cob and add to saucepan. Chop asparagus and add.
When tender, blend along with salt, tamari, and cashews until creamy. Add more water to give desired consistency.
I experiment with different herbs each time I make it but adding a bit of fresh basil is nice.