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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a perfect spring soup that takes advantage of the asparagus crop. It's on the healthy side which is a plus. Dairy free, quick and easy, a delicious vegetarian soup that will serve as a light meal or a soup course when you have guests. Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green. If asparagus is out of season or too pricey try using broccoli in it's place. This can be served hot or chilled. Ingredients:
1 lb bunch asparagus |
1 lb bunch fresh spinach |
3 cups veggie soup stock (or water) |
1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube) |
1 tablespoon olive oil |
2 tablespoons flour |
2 cups unsweetened soymilk (or almond milk) |
2 tablespoons smooth cashew butter |
1/4 teaspoon nutmeg |
1/2 cup chopped fresh parsley, cilantro (optional) or 1/2 cup basil (optional) |
fresh salt and pepper |
Directions:
1. Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces.
2. Wash and rough-chop the spinach.
3. Heat olive oil on medium in a small pan.
4. Add flour, stir and cook 5 minutes or until crumbly.
5. Add the soy or almond milk and cashew butter. Whisk together and cook until the mixture starts to thicken.
6. Remove from heat.
7. Bring the 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!
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