Vegan Asparagus Soup and Cashew Cream | Clean Plates

Ingredients

• Sea salt
• 3 Tbsp. extra-virgin olive oil
• 1 large bunch asparagus, ends trimmed, cut into 2″ pieces
• 2 stalks celery, chopped
• 1 large onion, chopped
• 2 quarts vegetable stock
• 1 bay leaf
• 1 c. Thick Cashew Cream, plus more for garnish (instructions below)
• Freshly ground black pepper
• 2 c. Fresh baby spinach
• Microgreens for garnish