2 tablespoons macadamia oil
1 white or yellow onion, chopped
2 cloves garlic, minced
1 lb/455g asparagus, woody ends trimmed and chopped into 2-inch/5 cm pieces
4 cups/950ml vegetable broth
1 tablespoon fresh oregano or thyme leaves
½ cup (10g) tightly packed parsley leaves
Salt and freshly ground pepper to taste
Macadamia nut cream (optional):
1 cup/120g raw macadamia nuts
2/3 cup water
If making the macadamia nut cream, place the macadamia nuts in a bowl and submerge them with enough water to cover them by a few inches. Transfer the bowl to the fridge. Soak the nuts overnight, or for at least 8 hours, and then drain them. Transfer the soaked macadamias to a high-speed blender. Add the water. Blend for 2-3 minutes, or until you have a silky smooth, rich, and spoonable cream. Transfer the cream to an airtight container and store in the refrigerator for up to 4 days.
To prepare the soup, heat the macadamia oil in a large, heavy-bottomed pot over medium heat. When the oil is shimmering, add the onion. Sauté the onion, stirring occasionally, for 5-7 minutes, or until the onion is translucent and soft. Add the garlic. Cook for another minute, stirring constantly. Add the asparagus, broth, and oregano or thyme to the pot. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Uncover the pot and add the parsley. Use an immersion blender to blend the soup till creamy in the pot. Alternatively, transfer the soup in batches to a standing blender and blend until the soup is smooth, then transfer the blended soup back to the pot.
Taste the soup and add salt and pepper to taste. Transfer the soup to bowls. Top each bowl with an optional dollop of macadamia nut cream. You can also garnish the soup with chopped fresh herbs, such as additional parsley, dill, or chives, or steamed asparagus tips. Enjoy. The soup will keep in an airtight container in the refrigerator for up to 3 days.