Cream of Asparagus and Spinach Soup

Quick & easy dairy-free - double green power soup!

Cream of Asparagus and Spinach Soup: Dairy free, quick and easy, delicious vegetarian soup recipe, lovely as a light supper with artisan bread and hummus, or as the first course of a company dinner.

Thanks for this inspired combination of spinach & asparagus to our friend and sublime cook, Susy V., from Toronto. It makes an incredibly satisfying cream soup.

Cooking Tips:

The cashew cream sauce both sweetens and thickens the soup. If it seems too thick, add a small amount of stock or water.

Substitute broccoli or celery for part of the vegetables. Add cilantro, basil or parsley to boost the green power and flavor of this cream soup.

Wash and prep the asparagus and spinach ahead of time and refrigerate, then you can produce this soup incredibly fast! You can make crockpot soup stock ahead of time too.

Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green.

4 Servings

Nutrition Data Per Serving: 183 calories, 19g carbohydrate, 1 g fat, 178mg sodium, 6g dietary fiber, 11g protein. This food is very low in Cholesterol. It is also a good source of Dietary Fiber, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Calcium, Iron, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate and Manganese. Estimated glycemic load: 10.

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 lb bunch asparagus
• 1 lb bunch fresh spinach
• 3 cups water or veggie soup stock
• 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
• 1 tbsp olive oil
• 2 Tbsp flour or besan flour
• 2 cups unsweetened soy milk. (Substitute almond or oat milk if you like)

• 2 Tbsp cashew butter OR 2 Tbsp cashews soaked and blended with some of the liquid
• 1/4 tsp nutmeg
• Fresh ground pepper and salt to taste
• Optional: 1/4 tsp Mrs. Dash original seasoning
• Optional: 1/2 cup minced fresh parsley, cilantro or basil
• Optional: 1 cup toasted croutons

Directions:

1. You'll need a six quart soup pot, a blender or blender stick and a whisk
2. Wash asparagus, cut off and discard the tough bottom stems (about 1/3 of the stalk), and chop the rest into 1 inch pieces
3. Wash, stem and chop the spinach
4. Bring the water or stock + bouillon cube to a boil, reduce heat to simmer and cover
5. Heat olive oil on medium in your big pot
6. Add flour, stir and cook 5 minutes or until crumbly
7. Stir in the soy milk, whisk together and cook until the mixture starts to thicken.
8. Steam the asparagus for 5 minutes in a little water until just tender
9. Add the spinach, and steam just until wilted
10. Transfer spinach & asparagus to a blender, and add 1 -2 cups of liquid, plus the cashew butter. Blend until smooth
11. Add the pureed greens and the rest of the soup stock to the pot and heat, stirring, on medium heat for 5 minutes. Don't let the soup boil
12. Add minced fresh herb, seasoning, salt and pepper to taste. Serve topped with croutons, if you like

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