Asparagus Spinach Soup (Vegan, Gluten Free)
PinServings: 4
Creamy Asparagus Spinach Soup, made with fresh veggies and a creamy, comforting cashew cream.
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Ingredients
- 1/2 cup cashews - *soaked in water overnight and drained- see note below
- 2 tablespoons nutritional yeast
- 1/2 cup vegetable broth - divided
- 1/2 medium yellow onion - chopped
- 4 garlic cloves - minced
- 12 ounces 1 bunch asparagus, chopped into 1 inch pieces
- 1 1/2 cups unsweetened almond milk
- 1 cup packed baby spinach leaves - chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon fine or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 0.6cup | Calories: 214kcal | Carbohydrates: 17.2g | Protein: 9.3g | Fat: 13.7g | Sodium: 392.9mg | Sugar: 4.6g
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