Cream of Asparagus and Spinach Soup

Quick & easy dairy-free - double or triple green power soup!

Cream of Asparagus and Spinach Soup (double green cream soup): Dairy free, quick and easy, delicious vegetarian soup recipe, lovely as a light supper with artisan bread and hummus, or as the first course of a company dinner.

Thanks for this inspired combination of spinach & asparagus to our friend and sublime cook, Susy V., visiting from Toronto. It makes an incredibly satisfying cream soup.

The cashew cream sauce both sweetens and thickens the soup. If it seems too thick, add a small amount of stock or water. Substitute broccoli or celery for part of the vegetables. Add cilantro, basil or parsley to boost the green power and flavor of this cream soup.

Wash and prep the asparagus and spinach ahead of time and refrigerate, then you can produce this soup incredibly fast! You can make soup stock ahead of time too - in the crockpot.

4-6 servings: Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green.

Ingredients:

• 1 lb bunch asparagus
• 1 lb bunch fresh spinach
• 3 cups water or veggie soup stock
• 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
• 1 tbsp olive oil
• 2 Tbsp flour
• 2 cups unsweetened soy or almond milk
• 2 Tbsp cashew butter
• 1/4 tsp nutmeg
• Optional: 1/2 cup chopped fresh parsley, cilantro or basil
• Fresh ground pepper and salt to taste

Directions:

1. You'll need a six quart stockpot, a blender or blender stick and a whisk
2. Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces
3. Wash and rough-chop the spinach
4. Heat olive oil on medium in a small pan
5. Add flour, stir and cook5 minutes or until crumbly
6. Add the soy or almond milk and cashew butter. Whisk together and cook until the mixture starts to thicken. Remove from heat
7. Bring the water or stock to a boil with the bouillon cube
8. Simmer the asparagus for 5 minutes or until just tender
9. Add nutmeg & spinach, and simmer just until spinach is wilted
10. Stir in cream sauce and heat another two minutes
11. Blend with a blender stick until smooth, or process in 2 batches in a regular blender
12. Add the optional chopped fresh herb and continue to blend for a minute
13. Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!