Monday, June 2, 2008

Double Green Vegan Cream Soup

4-6 servings: Quick, simple delicious vegan soup, made with asparagus and spinach, a veggie cube and cashew cream.

The cashew cream both sweetens and thickens this soup. If it seems too thick, simply add a small amount of boiling water. Feel free to experiment: substitute broccoli, celery, cilantro, parsley or combinations, or almonds for cashews.

This soup is lovely as a light supper with artisan bread and hummus, or as the perfect first course of a company dinner. If you like, wash and prep the veggies ahead and refrigerate. Make the broth and cashew cream ahead too, then miraculously produce this soup while your guests take off their coats.


  • 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


  1. 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
  2. Wash asparagus, cut off and discard the tough bottom stems, and chop the rest into 2 inch pieces
  3. Wash, stem, and rough-chop the spinach
  4. Bring the water to a boil with the bouillon cube
  5. Blend the cashew pieces with 1 cup of the stock, and strain into a cup
  6. Simmer the asparagus for 10 minutes or until just tender
  7. Add nutmeg & spinach, and simmer a few more minutes, until spinach is tender
  8. Add cashew cream and heat another two minutes
  9. Blend with a blender stick until smooth, or process in several batches in a regular blender
  10. Add salt and pepper to taste

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