Asparagus Spinach Soup (Vegan, Gluten Free

• Vegan
• Gluten free

• Produce

  • 12 oz Asparagus
  • 1 cup Baby spinach, packed leaves
  • 4 Garlic cloves
  • 1/2 Yellow onion, medium

• Refrigerated

  • 1 1/2 cups Almond milk, unsweetened

• Canned Goods

  • 1/2 cup Vegetable broth

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Sea salt, fine or coarse

• Nuts & Seeds

  • 1/2 cup Cashews

Found on veggiechick.com

Description

Directions

• 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.