Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

If you can't find fresh asparagus, broccoli works well in this recipe too. Cashew cream stands in for the dairy and makes a rich, delicious dish. From Chef Tal Ronnen's The Conscious Cook.

Ingredients Nutrition

Directions

  1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of sea salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will creat a nonstick effect.
  2. Add the asparagus, celery, and onion and saute for 6-10 minutes, just until celery is soft. Add the stock and bay leaf, bring to a boil, reduce the heat and simmer for 10 more minutes. Remove and discard the bay leaf. Season to taste with salt and pepper.
  3. Working in batches, pour the soup into a blender. Cover the lid with a towel(the hot liquid may spout out of the blender), blend on high. Add the spinach to the last batch and continue blending until smooth. Pour the soup into a large bowl and stir to incorporate the spinach batch.
  4. Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!
Most Helpful

5 5

Delish! What a great tasting soup. I cheated a bit with the cashew cream, by using boiling water for a couple of hours instead of overnight, but it worked great. And an immersion blender works great here instead of a blender. Everyone loved it and I'll be happy to make it again!

5 5

This is a wonderful soup! Full of healthy veggies! My girls made some funny faces when I served them green soup, but once they tried it they loved it alongside their grilled cheese sandwiches. It is actually a pretty soup too - I wish I'd had my camera to take a picture! It wasn't as thick as I expected. If someone is looking for a thicker soup I'd suggest less broth or more cashew cream. Thanks Sharon!