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Christian Vegetarian Association Presents:
Take Heart!

Double Green Vegan Cream Soup

Servings: 4 - 6


1 lb bunch asparagus

1 lb bunch fresh spinach

1 quart water

1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)

1/3 cup cashew pieces

1/4 tsp nutmeg

Fresh ground pepper and salt to taste


- You'll need a six quart stockpot and a blender stick - if you don't have one, use a regular blender in two or three batches

- Wash asparagus, cut off and discard the tough bottom stems, and chop the rest into 2 inch pieces

- Wash, stem, and rough-chop the spinach

- Bring the water to a boil with the bouillon cube

- Blend the cashew pieces with 1 cup of the stock, and strain into a cup

- Simmer the asparagus for 10 minutes or until just tender

- Add nutmeg & spinach, and simmer a few more minutes, until spinach is tender

- Add cashew cream and heat another two minutes

- Blend with a blender stick until smooth, or process in several batches in a regular blender

- Add salt and pepper to taste.

Your question and comments are welcome

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