Cream of Asparagus and Spinach Soup
Quick & easy dairy-free - double green power soup!
Cream of Asparagus and Spinach Soup: Dairy free, quick and easy, delicious cream soup recipe, lovely as the first course of a company dinner, or for a light supper.
We love this soup with chickpea salad sandwich spread and gluten free flatbread for a satisfying but light meal.
Thanks for this inspired combination of spinach & asparagus to our friend and sublime cook, Susy V., from Toronto.
Total prep & cook time: 30 min
4 Servings
Nutrition Data Per Serving: 183 calories, 19g carbs, 1g fat, 178mg sodium, 6g fiber, 11g protein. Very low Cholesterol, good source of Dietary Fiber, Vit. E, Calcium, Iron, Potassium, very good source of Vit. A, Vit. C, Vit. K. Estimated glycemic load: 10.
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 or garbanzo bean flour
- 2 cups unsweetened soy milk. (Substitute almond, rice or oat milk if you like)
- 2 Tbsp cashew butter OR 2 Tbsp cashews soaked and blended with some of the liquid
- 1/4 tsp nutmeg
- Fresh ground pepper and salt to taste
- Optional: 1/4 tsp Mrs. Dash original seasoning
- Optional: 1/2 cup minced fresh parsley, cilantro or basil
- Optional: 1 cup toasted croutons
Directions:
- You'll need a six quart soup pot, a blender or blender stick and a whisk
- Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 1 inch pieces
- Wash, stem and chop the spinach
- Bring the water or stock + bouillon cube to a boil, reduce heat to simmer and cover
- Heat olive oil on medium in your big pot
- Add flour, stir and cook 5 minutes or until crumbly
- Stir in the soy milk, whisk together and cook until the mixture starts to thicken.
- Steam the asparagus for 5 minutes in a little water until just tender
- Add the spinach, and steam just until wilted
- Transfer spinach & asparagus to a blender, and add 1 -2 cups of liquid, plus the cashew butter. Blend until smooth
- Add the pureed greens and the rest of the soup stock to the pot and heat, stirring, on medium heat for 5 minutes. Don't let the soup boil
- Add minced fresh herb, seasoning, salt and pepper to taste. Serve topped with croutons, if you like
Recipe Tips:
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 crockpot soup stock ahead of time too.
Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green.
Recipe Comments:
Q: That's without milk or cream? Maybe with almond or rice milk? - Helen F-G
A: You could use rice, almond, or oat milk in this recipe. You could use dairy milk too, but according to Ayurveda, dairy and green veggies don't go well together - Savvy Veg
Q: Any ideas what GF flour would be best for this soup? I think I may try it with garbanzo or amaranth flour .. i will report back!! - Shelley S.
A: Garbanzo flour is a recipe option, or try sorhum or rice flour for a more neutral taste - Savvy Veg
Q: Can I substitute almond butter for cashew butter? Or grind cashews in the Cuisinart for the same effect? Also, can I use coconut milk, or will that be too sweet as well? -Zoë K.
A: Almond butter would muck up the color, but you could grind cashews in your cuisinart or in a spice grinder - should be finely ground. Or soak and blend them with water. You could try subbing coconut milk mixed with water - let me know how it works. - Savvy Veg
Comment: BTW the cream of asparagus spinach soup was delicious, and packed with nutrition too - Rich S.
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