1teaspoonpure cane sugar(optional, if your greens are on the bitter side)
1/2teaspooncelery seed
Instructions
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.
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.
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.
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.
Salt to taste, if desired, and serve. Garnish with fresh parsley.
Notes
This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.