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Christian Vegetarian Association Presents:
Take
Heart!
Double Green Vegan Cream Soup
(http://www.savvyvegetarian.com)Servings: 4 - 6
Ingredients
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
Directions
- 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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