1. Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, don't let it smoke.
2. Add the asparagus, celery, onion, and sauté for 6-10 minutes until the celery is soft. Add the stock and bay leaf, bring to a boil, reduce heat and simmer for 30 minutes.
Prepare thick cashew cream
3. Add the thick cashew cream and simmer for another 10 minutes.
4. Process in batches, add spinach n the last round of blending.
Need to have soaked cashews ready.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 62 (69%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1298.9mg||45 %|
|Potassium 127.6mg||3 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 6.3g|
|Protein 0.7g||1 %|
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Calories per serving: 90
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