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.
baby greens (to garnish, or use chopped chives, or chopped or slivered cooked beets)
NUTRITION INFO
Serving Size: 1 (104) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 192.9
Calories from Fat 172 g89 %
Total Fat 19.2 g29 %
Saturated Fat 8.7 g43 %
Cholesterol 44.2 mg
14 %
Sodium 34.4 mg
1 %
Total Carbohydrate
4.9 g
1 %
Dietary Fiber 1 g3 %
Sugars 1.5 g6 %
Protein 1.7 g
3 %
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DIRECTIONS
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.
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.
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.
Ladle into bowls and garnish with baby greens(or use chives or beets) and drops of Cashew Cream. Enjoy!