Two Green Soup
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
- 14 teaspoon nutmeg ⓘ
- 12 cup chopped fresh parsley, cilantro (optional) or 12 cup basil (optional) ⓘ
- fresh salt and pepper ⓘ
Instructions
- Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 2 inch pieces.
- Wash and rough-chop the spinach.
- Heat olive oil on medium in a small pan.
- Add flour, stir and cook 5 minutes or until crumbly.
- Add the soy or almond milk and cashew butter.
- Whisk together and cook until the mixture starts to thicken.
- Remove from heat.
- Bring the stock to a boil with the bouillon cube.
- Simmer the asparagus for 5 minutes or until just tender.
- Add nutmeg & spinach, and simmer just until spinach is wilted.
- Stir in cream sauce and heat another two minutes.
- Blend with a blender stick until smooth, or process in 2 batches in a regular blender.
- Add the optional chopped fresh herb and continue to blend for a minute.
- Add salt and pepper to taste and heat on medium low for 5 minutes - DON'T BOIL!
Nutrition & Diet Analysis (per serving)
763
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).