Two Green Soup

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This is a perfect spring soup that takes advantage of the asparagus crop. It's on the healthy side which is a plus. Dairy free, quick and easy, a delicious vegetarian soup that will serve as a light meal or a soup course when you have guests. Be careful not to overcook the veggies, or that fresh appealing bright green color becomes a sludgy pea soup green. If asparagus is out of season or too pricey try using broccoli in it's place. This can be served hot or chilled.

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Steps

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

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Wash and rough-chop the spinach.

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Heat olive oil on medium in a small pan.

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Add flour , stir and cook 5 minutes or until crumbly.

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Add the soy or almond milk and cashew butter.

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Whisk together and cook until the mixture starts to thicken.

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Remove from heat.

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Bring the stock to a boil with the bouillon cube.

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Simmer the asparagus for 5 minutes or until just tender.

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Add nutmeg & spinach , and simmer just until spinach is wilted.

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Stir in cream sauce and heat another two minutes.

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Blend with a blender stick until smooth , or process in 2 batches in a regular blender.

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Add the optional chopped fresh herb and continue to blend for a minute', add salt and pepper to taste and heat on medium low for 5 minutes - don't boil !"]".

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Ingredients

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asparagus, fresh spinach, soup stock, bouillon cube, olive oil, flour, soymilk, smooth cashew butter, nutmeg, fresh parsley, salt and pepper