You won’t miss the cream in this amazingly creamy vegan soup!
1-2 bunches asparagus
2 green onions
1 handful of fresh washed spinach
1/2 cup cashews
1 cup vegetable broth
2 sprigs fresh thyme
salt & white pepper (or black)
dash of white truffle oil
Whole grain bread cubed into 1/2″ pieces
dash of olive oil
salt & pepper
Lay out your asparagus and green onions in a pan and pop them under the broiler for 8-10 minutes, turning them over to cook evenly.
In a vitamix (or other powerful blender) add your cashews and 1/2 of your vegetable broth and process into a liquid.
Remove veggies from oven and throw into the blender along with the spinach, thyme, salt & white pepper.
Process into a smooth creamy soup. Add more vegetable broth as needed to acquire a smooth consistency. In the vitamix (or other high-powered blender), if you keep processing (4-5 minutes), the soup will eventually get very hot and will be ready to serve.
Meanwhile, toss the whole grain bread cubes with the dash of olive oil, garlic power, salt and pepper, pop under the broiler, rotate, set aside.
Serve the soup hot in a bowl, top with a few croutons and a drizzle of white truffle oil. Enjoy!
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