Vegan Cream of Asparagus Soup with Leeks and Collards

Serves	4
Prep time	10 minutes
Cook time	15 minutes
Total time	25 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Lunch, Main Dish, Side Dish, Soup, Starter
Misc	Serve Hot

Ingredients

2 large leeks (or 3 small ones, washed well with the leaves peeled away, and sliced)
1 medium onion (chopped)
2 cloves garlic (crushed and minced)
1 tablespoon extra virgin olive oil
1/2 bunch asparagus (or about 10 spears, chopped into 1/2-3/4 inch sized pieces)
8-10 large collard leaves (or use kale or other green, sliced thinly lengthwise, then again horizontally)
1 tablespoon fresh parsley (minced)
5 cups water (divided)
3/4 cups raw cashews
2 teaspoons salt (or to taste)
1 tablespoon nutritional yeast flakes
1 teaspoon pure cane sugar
1/2 teaspoon celery seed

Step 1
In a large pot, saute your leeks, onion, and garlic in 1 tablespoon of olive oil. Saute at medium-high heat for about 2 minutes, or until onions are just started to get tender and turn clear. Pour 1 cup of water into your pot.
Step 2
Add your chopped asparagus, sliced collards, minced parsley, salt, and celery seed to your pot, and allow them to steam uncovered for 3-5 minutes.
Step 3
In your blender, combine raw cashews with 2 cups of water, sugar, and yeast flakes. Blend on high for about 30 seconds, or until everything is smooth and creamy.
Step 4
Pour blender contents into your pot along with 2 more cups of water, and allow soup to simmer for another 5 minutes, or until your asparagus and collards are tender to your preference. I like my asparagus pretty firm, so I don't simmer for long.
Step 5
Salt to taste, if desired, and serve. Garnish with fresh parsley.