Cheesy Roasted Asparagus Soup (Vegan & Gluten Free)

Slice the top of the head of garlic, enough to expose some cloves. Wrap with foil and place in air fryer for 15 minutes at 400°F. If using oven, do the same thing but leave it in the oven for a total of 25 minutes (until caramelized at the top).

Cut off the hard bottoms of asparagus and then into 1 inch pieces. Place in the air fryer (with the garlic) for a total of 15 minutes (shaking the basket at 7 minutes). If roasting in the oven, do the same thing rotating the tray half way.

In the meantime, in a large pot over medium heat, fry the onions and garlic. Cook until soft and fragrant (3-5 minutes). Add the soaked cashews, potatoes and vegetable broth and bring to a boil. Cover the pot with a lid and bring the heat down to a low. Simmer for 20 minutes or until potatoes are very tender.

By now, the garlic and asparagus should be roasted. Transfer half the head of garlic into the blender along with the asparagus (reserving around 8 asparagus tops for serving). Add the contents in the large pot into the blender. Add in lemon juice, miso paste, nutritional yeast, salt and pepper. If you have a smaller blender, you may need to do this in batches. Blend until smooth. Taste and adjust with more garlic, salt and pepper. Serve in a bowl and garnish with cream, asparagus tops and cheese granola.