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
Directions
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. |