Vegan Asparagus Soup with Cashew Cream Recipe
This recipe is from The Conscious Cook ($20; William Morrow Cookbooks) by Chef Tal Ronnen of LYFE Kitchen and Crossroads.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Blender
- Kitchen towel
- Mixing bowl
- Ladle
- Serving bowl
- Spoon
- Measuring cup
- Pepper mill
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
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