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Asparagus Spinach Soup (Vegan, Gluten Free)

Asparagus Spinach Soup | via veggiechick.com #vegan #glutenfree #oilfree

4.5 from 2 reviews

Creamy Asparagus Spinach Soup, made with fresh veggies and a creamy, comforting cashew cream.

Scale

Ingredients

Instructions

  1. To begin, add the cashews and the nutritional yeast to a food processor. Blend until a powder-like substance. Set aside in food processor for later.
  2. To a large sauté pan, add 1/4 cup vegetable broth over medium high heat. Add onion and garlic, and cook 4-5 minutes or until onion is translucent, stirring occasionally. Add another 1/4 cup vegetable broth and asparagus. Sauté for 6-7 minutes until asparagus is soft. Add the almond milk and spinach leaves, and stir. Simmer for 2-3 minutes, or until spinach starts to wilt.
  3. Transfer the spinach/asparagus mix to the food processor, over top the cashew mix, then add the lemon juice, and salt and pepper. Blend until the soup is smooth, about 1 minute.The serve will be hot so you can serve immediately or refrigerate for 2-3 days.
  4. Makes about 2 1/2 cups soup, or 4 servings.

Notes

*To get a smooth texture for the soup- either 1) use a high powered blender (such as a Vitamix) and you won’t need to blender the cashews OR 2) soak the cashews overnight in water and drain.