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.
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